Sweet Potato Tossed Salad Recipe

Sweet Potato Tossed Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“I love to cook and develop recipes for contests," shares Patricia Harmon of Baden, Pennsylvania. "This recipe combines several fall favorites in a delicious salad."

This recipe is:

Quick

[X]

Rate Sweet Potato Tossed Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Potato Tossed Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

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

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.
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.
Drizzle dressing over salad and toss to coat. Divide between two salad plates. Sprinkle with bacon, blue cheese and pecans. Yield: 2 servings.

Nutritional Facts 1 serving equals 349 calories, 25 g fat (4 g saturated fat), 21 mg cholesterol, 499 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Sweet Potato Tossed Salad in Cooking for 2 Fall 2008, p52