Winter Root Vegetable Salad recipe

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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
½ teaspoon oregano
1 teaspoon Greek seasoning
salt and pepper to taste
3 pepperoncini peppers, minced
¼ cup crumbled feta cheese

Nutrition Info

281.2 calories
carbohydrate: 43.9 g
cholesterol: 8.3 mg
fat: 9.3 g
fiber: 15.8 g
protein: 8 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1120.5 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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