Sweet Potato Salad with Spiced Brown Sugar Vinaigrette
A Bountiful Kitchen
1/2cupoilvegetable or canola
12cupslettuceor a mixture of lettuce and spinach, washed and chopped
2sweet potatoes or yamscooked, peeled, cubed( about 2 cupand cooled
1large or 2 small avocadoschopped
1cupcookedchopped beets, optional
Whisk the dressing ingredients together in a small bowl or jar, set aside.
Place the pecans and about 2 tablespoons of sugar in a non stick/Teflon pan over medium high heat until the sugar begins to melt, stirring constantly. Add remaining sugar and continue to cook until sugar is melted and coats the pecans. Remove from heat and pour onto a sheet of parchment paper or a greased sheet of foil. Sprinkle with additional sugar if desired. Let cool.
3.Place the chopped greens in a large serving bowl. Place rest of salad ingredients on top of lettuce.
Toss the salad with about half of the dressing. Top with sugared pecans and toss again, adding more dressing if desired. Serve immediately.
-When cooking sweet potatoes, boil or bake with skin on for optimal nutritional value. Don't overcook. Sweet potatoes should be tender, but not overly soft.
-If not serving salad immediately, wait to add avocados until just before serving.