RED-LEAF SALAD WITH ROASTED SWEET POTATOES
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
- Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Nutrition Facts : Calories 257 g, Fat 13 g, Fiber 5 g, Protein 8 g
RED-LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS
Steps:
- Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
- Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
- Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
- nutrition information
- (Per Serving)
- Calories: 257
- Fat: 13.4g (2.1g Saturated Fat)
- Protein: 8.1g
- Carbohydrates: 29.2
- Fiber: 5.9g
SWEET POTATO AND GREEN BEAN SALAD
Provided by Tara Parker-Pope
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
- Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
- Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
- Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
- Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
- Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 343 milligrams, Sugar 18 grams
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