Recipe 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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1 (10 ounce) package
mixed baby greens
red bell pepper, chopped
sweet potato, peeled and thinly sliced
jicama, peeled and thinly sliced
kohlrabi bulbs, peeled and diced
1 (14 ounce) can
artichoke hearts in water, drained and halved
fresh lemon juice
salt and pepper to taste
pepperoncini peppers, minced
crumbled feta cheese
I made a few changes based on personal preference and what I had on hand, but this was very flavorful and definitely something I'd make again. I omitted the sweet potato and celery, and subbed green cabbage for mixed greens and sunchoke for jicama. I doubled the pepperoncini, but I would add even more. I also used herbed feta. You definitely need the Greek seasoning (I used a mix of oregano, thyme, garlic, onion powder, and fresh basil); it adds so much flavor! Kalamata olives would be a great addition. I'll make this the same way next time, because the cabbage adds a nice texture and holds up well the next day.
Pretty tasty salad, but the name is misleading. This is not a "winter" food, since more than half of the ingredients are only fresh during the growing season. For those of us who eat with the seasons, the name was quite misleading.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Root Vegetable Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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