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Submitted by Shani Prager
This salad is my favorite go-to lunch. It is so filling and I wait all day for lunch time so that I can eat it.
If the components are prepared beforehand it is a cinch to put together. Note: Because I generally make this as one portion you can adjust amounts how you like. The dressing will last a while and stay fresh for about a month in the fridge.
lettuce
feta cheese
grilled sweet potatoes (see directions)
grilled beets (see directions)
olive oil
salt and pepper
chickpeas
cherry tomatoes
chopped cucumbers
green or black sliced olives
1/2 cup mayo
1/2 cup oil
1/4 cup maple syrup
2 T mustard
1/4 cup apple cider vinegar
1 t. kosher salt
freshly ground pepper
Preheat oven to 425F. Line two real baking trays with parchment paper.
Cut the sweet potatoes and beets into 1.5-inch long, narrow sticks ( I wear gloves so my hands don’t get stained).
Lay the vegetables on their own baking sheets.
Spray with olive oil and sprinkle with kosher salt and freshly ground black pepper.
Using a disposable glove, mix well so the oil and salt and pepper are evenly distributed.
Bake for about 15 minutes or until the tops start getting brown.
Place lettuce in your bowl, followed by chopped fresh veggies and the grilled veggies. Drizzle dressing per taste on top (I do very little since the feta and veggies already have tons of taste) crumble a handful of feta and place on top. When ready to eat, mix and enjoy!
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1/4 what apple cider vinegar
1/4 cup