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Warm Lemon Rosemary Roasted Vegetable Salad

American Heritage Cooking
  • 60 minutes
  • Serves 4

INGREDIENTS

1/2

Chicken breast

1

Rosemary grilled chicken

1

Baby kale

1

Baby romaine

1/2

dry pint Grape tomatoes

1

Grapes, Red

1/2

Lemon, Juice of

1 lb

Potatoes, small red skin dried and quartered

1

Potatoes & onions, Roasted

2 tbsp

Rosemary, fresh

1 pinch

Rosemary

1

Shallot, minced (approximately 1 tablespoon), small

1 lb

Sweet potatoes

2 tsp

Thyme, fresh leaves

2

Yellow onion, large

1/2 cup

Balsamic vinaigrette

3/4 tsp

Dijon mustard

1 1/2 tsp

Lemon juice, freshly squeezed

1

Black pepper, Freshly ground

3

large pinches Kosher salt

1

Large 3 finger pinch kosher salt

1/2 tsp

Pepper, freshly cracked

1

Red pepper

2 tbsp

Oil

1/4 cup

Olive oil

1

Pecans, toasted

1

Feta or chevre [people's choice