This morning Ruth and I made three salads, two soups and a casserole. We were done by 10:30 or so, except for the clean up, but need to take a breather before finishing up. So, what did we make? A new salad:
Winter Vegetable Salad
1 large sweet potato (or two small sweet potatoes) - cut into 1/2" thick slices
2 carrots - cut into pennies
2 parsnips - cut into pennies
2 small beets, cut into 1/2" thick slices
Now I need to digress a little; the recipe we started with had us peel all of the vegetables, cut them into small cubes, toss them with virgin olive oil and then bake them. What we did was not peel the vegetables, cut them into wedges, not toss them with oil, but we did bake them. When they were baked, the peel comes right off of the sweet potato pieces, and we then cut them into small chunks. The carrots, parsnips and beets don't need to be peeled if they're scrubbed really well before baking; we just cut them into smaller pieces. So, the actual baking instructions for the way we make the salad is:
Bake on baking parchment at 425 F for about 20 min. until soft. Cut into smaller pieces.
Add:
1 red onion, chopped small.
1/2 cup slivered almonds (the recipe called for walnuts but I can't eat walnuts and I can eat almonds)
1/4 cup parsley, chopped
1/2 cup feta cheese, crumbled.
Vinaigrette:
1/4 cup balsamic vinegar
2 TLB lemon juice
2 tsp Dijon mustard
This salad is good either warm or cold.
And... it comes with a picture! (I know this is rare for me, but I actually pulled out my camera this morning and took photos!)
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