Winter Root Vegetable Salad

2 Reviews

Prep: 45 min
Ready In: 45 min

“This root vegetable salad has a little Greek twist to it with the addition of Greek seasoning and feta cheese.” - by Kailey W.

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
281 cal
14%

Fat
9.3 g
14%

Carbs
43.9 g
14%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

KymInNM

Feb. 2, 2010

"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 c..." See moreabbage 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."

Sarah

Jul. 4, 2011

"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 season..." See mores, the name was quite misleading."

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