A great Spring salad that is light, filling and energizing
1 Sweet Potato
1 beet
1/4 cup of diced red onion
1/2 apple
Peel, and juilianned ( cut into 2 by 1/2 inch sticks) sweet potato, beet and apple. Mix all ingegients in a small bowl. Sprinkle 1 teaspoon cinnamon , 1 Tablespoon olive oil and 1 tablespoon brown sugar 1 Tablespoon garlic. Spread on to a baking pan, salt and pepper to taste and bake at 450 degrees for 12 minutes or until sweet potatoes are tender.
1 beet
1/4 cup of diced red onion
1/2 apple
Peel, and juilianned ( cut into 2 by 1/2 inch sticks) sweet potato, beet and apple. Mix all ingegients in a small bowl. Sprinkle 1 teaspoon cinnamon , 1 Tablespoon olive oil and 1 tablespoon brown sugar 1 Tablespoon garlic. Spread on to a baking pan, salt and pepper to taste and bake at 450 degrees for 12 minutes or until sweet potatoes are tender.
Salad dressing
2 Tablespoons fresh lemon juice
1 Tablespoon balsamic vinegar
1 Tablespoon raspberry vinegar
1 Tablespoon Tamari ( Reg soy sauce can be used )
1 teaspoon honey
1/4 cup cooking oil
Add all ingredients in a small bowl and whisk
2 cups sprouts, lentil or mung or adzuki
1 heart of romaine , coarsely chopped
2 cups of mesclun, or spinach
8 pitted and chopped kalamata black olives
1 firm avocado, diced
In a small bowl toss sprouts with 1 Tablespoon of dressing let stand for 10 minutes, toss a few times.
In a large bowl , combine lettuce, olives, avocado and toss. Add the remaining dressing and toss. Put salad on a platter and top with roasted sweet potato mixture, followed by the marinated sprouts and serve. Serves 4
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