Sweet Potato Panzanella

Name: Sweet Potato Panzanella
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings.
Cuisine: Asian Recipes, Asian Salad Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
Ingredients: 2 cups cubed peeled sweet potatoes; 4 cups cubed French bread; 4 tablespoons olive oil, divided; 1/8 teaspoon salt; 1/8 teaspoon pepper; 4 cups fresh baby spinach; 1/2 small red onion, thinly sliced; 1/4 cup minced fresh basil; 1/4 cup minced fresh cilantro; 1/3 cup red wine vinegar

This is my favorite fall lunch dish. It is filled with flavor and texture but isn't too high in calories. —Mary Leverette, Columbia, South Carolina

Ingredients

2 cups cubed peeled sweet potatoes
4 cups cubed French bread
4 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1/2 small red onion, thinly sliced
1/4 cup minced fresh basil
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar

Directions

Preheat oven to 450°. Place sweet potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
Meanwhile, toss bread cubes with 2 tablespoons oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
Add spinach, onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.

Nutrition Facts

3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.