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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

281.2 calories; 8 g protein; 43.9 g carbohydrates; 8.3 mg cholesterol; 1120.5 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/02/2010
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 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. Read More
(9)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/02/2010
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 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. Read More
(9)
Rating: 4 stars
02/02/2010
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 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. Read More
(9)
Rating: 4 stars
07/04/2011
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 seasons the name was quite misleading. Read More
(3)
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Rating: 5 stars
05/31/2015
I was very skeptical of this salad to begin with but OH what a pleasant surprise but totally different from the salads I usually prepare. Agreed it is a misnomer as the ingredients are available all year round but it is nice crunchy change and good for us!!! The only thing I would change is a bit more dressing but don't double it and I did chop up a few more pepperoncini peppers than called for. Do give it a try very different and will have folks guess exactly WHAT is in it!!:) Read More
(2)