Rosh Hashanah Salad Recipe

Name: Rosh Hashanah Salad Recipe Recipe
Prep time: 20 min
Total time: 20 min
Yield: 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)

(2)

Minutes to Prepare: 20

Number of Servings: 4

Ingredients

1 cup Chick Peas, cooked2 Beets, boiled or canned, cubed1/2 Onions, chopped20 large Baby Carrots, raw, shredded1 cup Baby Spinach, fresh, chopped5 Dates, choppedVinaigrette:1 Tbsp Olive OilJuice of 1 Orange (approx. 1/4 cup)1 tsp Dijon Mustard1 Tbsp Honey1 tsp Garlic powderSalt 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.

Servings Per Recipe: 4

Nutritional Info 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

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Member Reviews

1HAPPYSPIRIT
Very good! I will make this recipe again! - 12/6/19
NANCYPAT1
Nice - 6/14/19
CD8649065
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 TRICOTINE (10/5/11)
Thank you! ☺ Using dry chick peas instead of canned would considerably reduce the sodium containts.