Makeover: Low Sodium Rosh Hashanah Salad Recipe (by Knit1purl2lose3)

Ingredients

1 cup Chick Peas, cooked, no salt added

2 Beets, boiled or canned, cubed, no salt added

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 Westbrae Stoneground no salt added Mustard

1 Tbsp Honey

1 tsp Garlic powder

Black Pepper to taste

A Few Of The Simanim Traditionally Eaten On Rosh Hashanah Night (or Any Other Time Of The Year)....made Over To Fit Into A Low Sodium Diet!

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