Here in Charleston, we have a great little pizza place nestled in a quiet neighborhood which operates out of a cracker box house called Lola's. Their Sweet Potato Salad inspired the one I made last night. I've been trying to eat a little healthier lately. I'm trying to incorporate more veggies and whole grains into my daily nom-nom-ing. This salad turned out to be more delicious than I had anticipated. Try it, you'll dig it.
One Organic Yam/Sweet Potato diced into cubes
Two Tablespoons Olive Oil
One Clove Garlic Chopped
One Teaspoon Brown Sugar
Fresh Ground Pepper
Mix all ingredients and roast in 400 degree oven for 25 minutes and let cool.
Mixed Baby Spring Greens
Roasted Sweet Potatoes
Craisins (dried cranberries)
Cooked Brown Rice (cold)
One Poached Egg
Two Tablespoons Red Wine Vinegar Two Tablespoons Chopped Sweet Onion Two Tablespoons Honey One Teaspoon Orange Zest
Juice from 1/2 an Orange 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Salt 1/8 Cup Olive Oil Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth.