Sweet Potato and Spinach Salad

(from kylerhea’s recipe box)

Calories: 76, Fat: 3 grams, Protein: 1 grams,Carbohydrates: 10 grams, Fiber: 2 grams, Net Carbs: 8 grams.
PermaLink at: http://oodlekadoodleprimitives.blogspot.com/2009/05/fifty-two-free-apron-patterns.html

Source: oodlekadoodleprimitives

Categories: December2013, Fall, Salads, Spinach, Sweet Potatoes, Winter

Ingredients

  • Dressing:
  • 1/2 small onion, very thinly sliced (about 1/3 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed orange juice
  • 1 1/2 teaspoons rice wine vinegar (not sweetened or
  • seasoned)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 1 medium sweet potato, peeled and cut into 1/2" dice (scant
  • 2 cups)
  • 4 cups packed spinach leaves
  • 1 small red bell pepper, cut into matchsticks (scant 1 cup)
  • Combine dressing ingredients in a bowl.
  • Put potato in a small saucepan with enough lightly
  • salted water to cover and bring to a boil. Cook until
  • tender but not mushy, about 8 minutes. Drain in
  • colander.
  • In a large bowl, toss potato, spinach and pepper with
  • dressing. Serve immediately.
  • This salad dressing is less acidic than most, allowing the citrus
  • flavor to come through.

Directions

  1. Combine dressing ingredients in a bowl.

  2. Put potato in a small saucepan with enough lightly

  3. salted water to cover and bring to a boil. Cook until

  4. tender but not mushy, about 8 minutes. Drain in

  5. colander.

  6. In a large bowl, toss potato, spinach and pepper with

  7. dressing. Serve immediately.

  8. This salad dressing is less acidic than most, allowing the citrus

  9. flavor to come through.

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