Prize-winning Warm Yam Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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This salad won the Company's Coming Starters Award for 2007. Ingredients:
1 1/2 lbs. yam or sweet potato cut into 3/4 cubes (about 3 cups) |
3 tbsp. olive oil |
1/4 cup brown sugar, packed |
1 cup sliced fresh mushrooms |
10 oz. bag of spinach, torn into bite size pieces |
2 garlic cloves, minced |
3 tbsp. olive oil |
1 cup crumbled fet cheese |
1/4 cup pine nuts |
2 tbsp. balsamic vinegar |
Directions:
1. Combine first 3 ingredients in medium bowl. Transfer to ungreased baking sheet. Bake in 350 F oven for 45 minutes, stirring occasionally until tender and golden. Transfer to large bowl. Set aside.
2. Sate next 3 ingredients in second amount of olive oil in large frying pan on medium-high for 3 to 5 minutes until mushrooms are soft. Add to yam mixture.
3. Sprinkle feta cheese and pine nuts over top. Drizzle with vinegar. Toss until well coated. Serve warm.
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