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Winter Root Vegetable Salad

By: Kailey W.  
"This root vegetable salad has a little Greek twist to it with the addition of Greek seasoning and feta cheese."

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What to Drink?

Wine Sauvignon Blanc
Prep Time:
45 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (10 ounce) package mixed baby greens
  • 1 red bell pepper, chopped
  • 1 sweet potato, peeled and thinly sliced
  • 2 stalks celery, chopped
  • 1 jicama, peeled and thinly sliced
  • 1 kohlrabi bulbs, peeled and diced
  • 1 (14 ounce) can artichoke hearts in water, drained and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon oregano
  • 1 teaspoon Greek seasoning
  • salt and pepper to taste
  • 3 pepperoncini peppers, minced
  • 1/4 cup crumbled feta cheese

Directions

  1. Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 281 | Total Fat: 9.3g | Cholesterol: 8mg

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