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Vegetable Salad

Name: Vegetable Salad
Cook time: 2700 min
Total time: 2700 min
Cuisine: International
Ingredients: 1 butternut peeled and sliced in strips; 3 sweet potatoes with skin cut into strips; 1 small packet of baby potatoes with skins halved; 10 dried soft figs; olive oil; coarse salt and pepper; Fresh mint; fresh italian parsley; one third cup olive oil; one third cup red wine vinegar; 3 Tbs honey; salt and pepper

Over a year ago 1,205 views

Cook: 2700 mins

Side Dish

Ingredients

1 butternut peeled and sliced in strips
3 sweet potatoes with skin cut into strips
1 small packet of baby potatoes with skins halved
10 dried soft figs
olive oil
coarse salt and pepper
Fresh mint
fresh italian parsley
one third cup olive oil
one third cup red wine vinegar
3 Tbs honey
salt and pepper

Accompaniment

Method

1
Prepare butternut, sweet potatoes and baby potatoes and place on a roasting pan so that they don't overlap when baking. Drizzle with olive oil and season with salt and pepper and bake in oven at 180 degrees until browned (approx. 40 minutes).
In a saucepan place olive oil and vinegar for the dressing and simmer for 5 minutes. Add the honey and the salt and pepper and wisk until all dissolved. Set aside until ready to serve.
Remove vegetables from the oven and allow to cool completely. Arrange on platter and dot peices of cut-up fig on vegetables. Sprinkle chopped mint and parsely and sliced avacado and then drizzle dressing and serve.