Roasted Root Vegetable Salad with Collards
(from kelsey’s recipe box)
Source: One-Dish Dinners by Jean Anderson
Serves 4 peopleCategories: vegetables
Ingredients
- 2 cups baby carrots
- 1 red onion, medium
- 10 cloves garlic
- 1 lb red-skin potatoes, golfball-sized
- 1 small celeriac
- 2 sprigs fresh rosemary
- 8 oz collard greens, chopped
- 6 oz feta cheese
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Directions
-
pg 52
-
can use dried rosemary
-
cann replace root vegetables