- 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
- 1/2 teaspoon oregano
- 1 teaspoon Greek seasoning
- salt and pepper to taste
- 3 pepperoncini peppers, minced
- 1/4 cup crumbled feta cheese
- 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.
05/16/2018
recipepes.com
Winter Root Vegetable Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
