This enticing Purim salad recipe honors the Jewish Festival of Purim. Queen Esther became vegetarian when she married King Ahasuerus in order to avoid eating meat that was not kosher. Toasted sunflowers seeds give off a nutty, crispy flavor that makes this salad a one of a kind recipe.

6 cups mixed baby lettuces, rinsed and dried thoroughly

2 teaspoons white or red wine vinegar

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

2 or 3 tablespoons toasted sunflower seeds

1/4 cup toasted walnuts or mixed toasted nuts

1. Put greens in a large bowl.

2. Add vinegar, oil, salt, and pepper.

3. Serve sprinkled with sunflower seeds and toasted nuts.

Recipe courtesy of:

Levy, Faye, 1,000 Jewish Recipes, New Jersey: Wiley, 2000.

Photo courtesy of:

ourpreciouslambs.files.wordpress.

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