winter-root-vegetable-salad

Winter Root Vegetable Salad

2 Reviews Add a Pic
  • Prep

    45 m
  • Ready In

    45 m
Kailey W.
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (2)

Rate This Recipe
KymInNM
9

KymInNM

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.

Sarah
3

Sarah

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 43.9 g
  • 14%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 1217 mg
  • 49%

Based on a 2,000 calorie diet

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