Lemon Vinaigrette Broccoli, Red Pepper & Sweet Potato Salad
By mack
Ingredients
- Vinaigrette:
- • 2 tablespoon lemon juice
- • 2 tablespoon extra virgin olive oil
- • 2 teaspoons Dijon mustard
- • 1 teaspoon honey
- •1 clove garlic, pressed through a garlic press
- • 1/4 minced fresh dill weed
- • 1/4 cup chopped cilantro
- • 5 basil leaves, torn
- • 1/4 cup crumbled feta cheese
- Salad:
- • 1 teaspoon extra‐virgin olive oil
- •2 medium sized sweet potatoes
- • 2 tablespoon extra virgin olive oil
- • 1 bunch broccoli
- •1 cup coarsely chopped red bell pepper •3 cloves garlic, pressed through a garlic press
Details
Servings 3
Preparation
Step 1
Preheat oven to 350º F. Prepare dressing by combiningg all dressing ingredients; set aside. Coat a 14 X 9 X 2 1/2 inch
baking dish with olive oil (about 1 teaspoon). Scrub the sweet potatoes. Remove any dark spots and root hair,
and cut into 1/4 inch slices. Place in baking dish and toss with about 2 tablespoons olive oil. Bake for 20 minutes. While sweet potato is baking, saute broccoli and red pepper.
Remove sweet potatoes from the oven and add the 3 cloves of pressed garlic; toss with a spatula and Bake
for a couple of minutes longer or until the tines of a fork can penetrate the potatoes. Remove from oven.
Add the broccoli and pepper and dressing to the potatoes and mix thoroughly. Serve immediately
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