As often is the case, I look through the fridge to find discover what I’m going to cook. I discovered a bag of mixed salad greens that wouldn’t last remain fresh much longer and an abundance of sweet potatoes. I remembered one of Martha Rose Shulman’s recipes for baby salad greens with sweet potato croutons. It was a good starting point.
Ingredients
- 1 large sweet potato, peeled and diced in 1/2 inch cubes
- 1/2 red bell pepper, medium dice
- 1/4 medium onion, medium dice
- 1/2 bag (5 oz.) salad greens or a mixture of greens your favorite salad greens
- 1 Tbs olive oil
- 1 tsp Chipotle pepper powder
- 1/3-1/2 Cup chopped walnuts
- 2 oz. Gorgonzola cheese crumbled
- 1-2 Tbs Dijon mustard or Dijon Honey Mustard
- 2 Tbs extra virgin olive oil
- 2 Tbs lime juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Putting it all together
- Place diced sweet potato in a covered microwavable container with 2 Tbs water and microwave until just tender, usually about 3-4 minutes.
- Heat 1 Tbs olive oil in a saute pan and add the sweet potato. Sprinkle with Chipotle powder. Saute over medium-high heat until lightly toasted on all sides, 3-5 minutes. Remove from pan and allow to cool.
- In the same pan, toast the walnuts over low heat. Toss or stir frequently. Monitor closely to avoid burning.
- Trim, wash and dry the salad greens if required.
- Add the greens to a bowl along with onion and red bell peper, sweet potato, walnuts, and cheese.
- In a small bowl, mix the mustard, olive oil, lime juice, salt and pepper until well blended. Taste for seasoning and balance, adding additional lime juice or vinegar if more tartness is desired.
- Add the dressing to the salad and toss gently.
This is a substantial salad and could easily be a main course for lunch along with a rustic bread.