Sweet Potato Salad Total Time: 1 hour 15 min. Prep Time: 15 min. Cooking Time: 30 min. Yield: 2 servings Ingredients: 1 Tbsp. extra-virgin olive oil 1½ tsp. red wine vinegar 1 tsp. fresh lemon juice ½ tsp. raw honey (or pure maple syrup) 1 dash Himalayan salt (or sea salt) 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional) 1 medium baked sweet potato, peeled and cut into ½-inch cubes 1 medium green apple, diced ½ medium red bell pepper, diced 1 stalk green onion, finely sliced 2 Tbsp. finely chopped fresh cilantro 4 cups fresh arugula 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts) Preparation: 1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside. 2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well. 3. Drizzle dressing over sweet potato mixture; toss gently to blend. 4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds. Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool. Nutritional Information (per serving): Calories: 236 Fat: 11 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 194 mg Carbohydrate: 32 g Fiber: 6 g Sugar: 16 g Protein: 5 g
Posted on: Tue, 03 Jun 2014 17:20:33 +0000
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