Rosh Hashanah Salad Recipe

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 194.0
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 171.2 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Rosh Hashanah Salad Recipe calories by ingredient
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Submitted by: MIIMA-ME-MY
Rosh Hashanah Salad Recipe

Introduction

A few of the Simanim traditionally eaten on Rosh Hashanah night (or any other time of the year) A few of the Simanim traditionally eaten on Rosh Hashanah night (or any other time of the year)
Number of Servings: 4

Ingredients

    1 cup Chick Peas, cooked
    2 Beets, boiled or canned, cubed
    1/2 Onions, chopped
    20 large Baby Carrots, raw, shredded
    1 cup Baby Spinach, fresh, chopped
    5 Dates, chopped

    Vinaigrette:
    1 Tbsp Olive Oil
    Juice of 1 Orange (approx. 1/4 cup)
    1 tsp Dijon Mustard
    1 Tbsp Honey
    1 tsp Garlic powder
    Salt and Black Pepper to taste (recipe counts 1/2 tsp salt)

Directions

Cube and chop all ingredients for the salad as indicated and mix all together in a big salad bowl.

Vinaigrette: Whisk all ingredients together.

** Tip: Keep Vinaigrette in a separate container and add to the salad just before serving or serve on the side, individually for each guest.



Serving Size: Makes 4 servings, about 1 1/2 cup each.





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Member Ratings For This Recipe

  • This looks absolutely delish!!! Can hardly wait to try it, for sukkot rather than the New Year, though. Thanks for sharing!!! I've added it to my recipe box!! I'll make just a few tweaks to keep it low low sodium, but it looks yummy!! - 10/4/11

    Reply from MIIMA-ME-MY (10/5/11)
    Thank you! ☺ Using dry chick peas instead of canned would considerably reduce the sodium containts.


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