Wednesday, July 23, 2014

Spinach Sweet Potato Salad

Spinach-Sweet Potato Salad
(from The Runner's World Cookbook)

I've made this one several times already this summer (I'm sorry for holding out on you!!).  This one is so easy and delicious.

  1. Roast 2 sweet potatoes (peeled and cut into bite-size pieces).  You can toss them with a bit of olive oil, salt and pepper and roast them in your oven for about 25 minutes, but if it's too hot to turn your oven on, you can microwave them to desired softness.  You want them to keep their bite-sized shape. 
  2. Cook 2-4 slices of bacon in a skillet until just crisp.  Drain the bacon on paper towels, crumble and set aside.
  3. Add the following to the skillet and saute until just softened (about 5 minutes):
    • 1 red bell pepper (cored and chopped)
    • 1 red onion (chopped)
    • 1 T peeled and minced fresh ginger
  • Note:  the original recipe says to drain off the bacon grease and then add some extra-virgin olive oil to the pan for this step, but between you and me, I used a bit of the bacon grease in place of the EVOO.
4.   Stir in 1 teaspoon of ground cumin and the juice from 1 orange.  Turn off the heat.
5.  In a large bowl:  add and gently toss the following:
  • 1 bag of baby spinach
  • the cooked sweet potatoes
  • the bacon pieces
  • and the warm red pepper/onion/dressing mixture (from step 3)
You can cover loosely with a baking sheet until you're ready to serve.  Enjoy and let me know what you think about this Spinach-Sweet Potato Salad.

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