Winter Root Vegetable Salad2 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.
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 281 cal
- 9.3 g
- 43.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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."
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