Roasted Root Vegetable Salad with Collards

(from kelsey’s recipe box)

Source: One-Dish Dinners by Jean Anderson

Serves 4 people

Categories: 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

  1. pg 52

  2. can use dried rosemary

  3. cann replace root vegetables

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