Roasted Vegetable Salad With Sherry Dressing

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 cloves garlic, quartered

About 1 oz. shaved or grated Parmesan cheese

Salt and freshly ground black pepper to taste

2 small carrots, cut into 1/2-inch chunks

1/4 tsp. freshly ground black pepper

1 tsp. chopped fresh sage

1 small sweet potato (6 oz.), peeled and cut into 1/2-inch chunks

1/2 tsp. salt

1 tsp. chopped fresh marjoram

1 small onion, cut into 1/2-inch pieces

1/4 cup sherry vinegar

1 small celery root (8 oz.), peeled and cut into 1/2-inch chunks

3/4 cup extra-virgin olive oil

2 Tbs. vegetable oil

2 medium Yukon Gold potatoes (6 oz. each), peeled and cut into 1/2-inch chunks

1/2 lb. hardy greens (spinach, baby kale, or escarole), stemmed if necessary

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