lastic V-slicer, cut the root vegetables as directed below. The
ins.
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms
n orange and lemon juice, vegetable oil, and hazelnut oil. Season
or 10 mins.
Heat vegetable oil in a large skillet
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To make the salad dressing, whisk together olive oil, lemon juice, maple syrup, mustard and minced garlic. Season to taste.
In a large bowl, combine arugula, vegetables and olives. Add croutons and dressing. Toss to combine. Sprinkle feta over top. Serve.
br>Drizzle vinaigrette over the vegetable mixture and toss to coat
ravy separately.
ROOT VEGETABLE VARIATION:
Add prepped root vegetables to pot
To prepare salad, place potatoes in a medium
Rinse and rub the root vegetables clean in cool running
Place celery root, parsnips, carrots, and potatoes in
Cut beets, carrots, and parsnips into small bite-size pieces.
Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
Bake 45 minutes in a preheated 425 degree oven.
Place carrots and parsnips in large baking dish. Add oil; toss to coat.
Add to oven after the first 15 minute of the beet baking time.
Toss all vegetables together and allow to cool in refrigerator.
Add thinly sliced raw onion.
Add Italian dressing and toss. Serve cold or room temperature.
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
Remove stem and root ends from onion; cut in
one add the diced celery root.
Continue to simmer until
ork in pan.
Make salad; Line crispy tortillas with romaine
lightly. Remove half of the root vegetables from the saucepan with
/2\" cubes.
Toss root vegetables in a large bowl
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.
he sweet potato and burdock root well then wipe with paper