Roasting potatoes and vegetables intensifies their flavor. They compliment many meals. By using different potatoes and veggies, everybody gets to eat their favorite.
When we first started making this dish in our family, we called it "Mediterranean Potatoes.” We would roast potatoes with garlic, olive oil, and herbs—and that was it. Did you notice I used "we" instead of “I” because my husband usually makes them. After awhile, I chimed in by adding a sweet potato (because I like sweet potatoes) and before I knew it, my husband added some more garlic and onions. So, I added some parsnip because I love roasted parsnip. And that is where our roasted veggie recipe stands now. who knows what will happen to it in the future. The thing about this recipe is that you can really roast anything you like. Every family member gets to pick their favorite vegetable. After all, we live in a democracy and we need to eat our daily choice of healthy and wholesome food—and this is great way to do so. Enjoy, as we have for years.
Most of the time, I cut the veggies into bite-sized pieces, but sometimes I have cut the veggies to make them look like french fries. This takes a little bit more effort, but the kids of all ages like it. It’s a great way to get your family to eat their veggies.
I usually make enough to have plenty of leftovers to eat the following days. It's a great little snack and can be added to almost everything you eat. Add an egg and you have a meal.
This has been a family recipe for years
Mixed Green Salad with Honey Citrus Dressing
This is a light salad loaded with healthy and tasty ingredients.
The dressing gives the salad a fresh citrus flavor.
I realize that I have posted a recipe for only one salad. I don't know why, because I eat them all the time. Years ago, I would go to the farmers' market and buy a variety of lettuce from my favorite vendor at the market. They were a sweet hard-working couple who grew many varieties of lettuce. Once home, I would fill my sink with water and wash, spin dry, rolling the lettuce leaves in a towel, then keep them in the crisper of my fridge for the rest of the week. And then one day, some marketer came up with the idea of selling lettuce already washed and ready to eat. And before you knew it, everybody was doing it. Nowadays, I pick my mixed lettuce from a basket at the farmers' market, although I still buy individual heads of lettuce from time to time. Among the lettuce family, arugula is my favorite . When I'm in Europe, I like eating Rapunzel (or lambs' lettuce).
The salad I'm posting today is one I make all the time. The dressing is my favorite and I keep it in my fridge most of the time. The base of my salad is a mix of different kinds of green lettuce (use whatever you like). I like to go heavy on the arugula. I add a handful of dried cranberries or blueberries depending on the season. Nuts are another another tasty and healthy addition. I roast the walnuts or pecans for 8-10 minutes at 350 degrees. Sometimes I use pistachios (which I don’t roast). I often crumble goat cheese (because it is my favorite), but have also added feta or blue cheese. I always add some fresh fruit. Right now, pears are in season, and apples are fine. And I have used fresh strawberries . This simple salad goes well with almost any meal. Try this salad with Ruth Ann's Pork Chops, a delicious recipe I posted last year.
Mixed Green Salad with Citrus Honey Dressing Recipe
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.