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

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)

Minutes to Prepare: 20

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.