Presented by cookkosher.com
Member: Foodie
Prep time: 20 minutes
Level: Easy
Grating the feta cheese makes it taste lighter and really converts non-feta fans into feta lovers. This recipe is courtesy of CoffeeIn - a cafe located in Petah Tikvah, Israel.
Ingredients
3 cup freshly sliced mushrooms
2 tbsp olive oil
2 tbsp white wine
Salt and pepper
1 small sweet potato, scrubbed
¼-½ cup oil
4-5 cup romaine lettuce
6-8 cherry tomatoes, halved
2 scallions, white and light green parts, sliced
2-3 tbsp roasted peanuts
3 oz feta cheese, grated
Balsamic Vinaigrette:
2 tsp balsamic vinegar
2 tbsp olive oil
1 squeeze Dijon mustard
Salt and pepper, to taste
Directions
1. Add the mushrooms with the olive oil to a sauté pan over low heat. Sauté 15minutes, until completely cooked. Drizzle on the wine, and salt and pepper and set aside.
2. Cut the sweet potato into 1.5cm cubes. Fry the sweet potato in the oil, over medium-high heat for 5 to 6 minutes or until browned. Flip and lower heat halfway through. Drain and set aside.
3. Combine the lettuce, tomatoes, and scallions. Toss with the sautéed mushrooms, sweet potato, and peanuts.
4. Combine the dressing ingredients. Toss dressing with the salad.
5. Grate the feta cheese directly over the salad.
