Yuca Summer Salad

Serves 8

Ingredients

  • 1 package Yuca (Cassava) Steak Cut
  • 1 sweet potato, peeled and cut into 12 wedges, lengthwise
  • 1 large Vidalia onion, peeled and cut into 12 wedges, lengthwise
  • 1 carrot, peeled and cut in thirds crosswise then quarters lengthwise
  • 1 large beet, cut into 12 wedges lengthwise
  • 8 ounces thawed Sugar Snap Peas
  • 1 carton mushrooms, trimmed and gills removed
  • 1/4 cup oil
  • 1/2 teaspoon salt
  • 4 tablespoons Lemon Juice
  • 3 cubes Chopped Parsley

Directions

Preheat oven to 475 degrees F. Line 2 baking sheets with parchment paper. Pour oil onto small bowl. Toss each type of vegetable separately in oil and place in single layer on baking sheet. Bake for 20 minutes, rotating after 10 minutes and again after additional 10 minutes. In salad bowl, mix salt, Lemon Juice and Parsley Cubes together. Toss all vegetables together to coat. Enjoy warm or at room temperature. Serve with fresh lemon wedges.