Sweet Potato Tossed Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
âI love to cook and develop recipes for contests, shares Patricia Harmon of Baden, Pennsylvania. This recipe combines several fall favorites in a delicious salad. Ingredients:
3/4 cup cubed peeled sweet potato |
2 tablespoons cider vinegar |
2 tablespoons canola oil |
1 tablespoon maple syrup |
1/4 teaspoon ground mustard |
1/8 teaspoon salt |
dash pepper |
1 tablespoon fresh basil leaves, thinly sliced |
2 cups spring mix salad greens |
1/2 medium pear, chopped |
2 turkey bacon strips, diced and cooked |
2 tablespoons crumbled blue cheese |
2 tablespoons chopped pecans, toasted |
Directions:
1. Place the sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
2. Meanwhile, in a small bowl, whisk the vinegar, oil, syrup, mustard, salt and pepper; stir in basil. Set aside. In a large bowl, combine the salad greens and pear. Drain potato; add to salad greens.
3. Drizzle dressing over salad and toss to coat. Divide between two salad plates. Sprinkle with bacon, blue cheese and pecans. Yield: 2 servings.
|
|