• 1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
• 1 tablespoon extra virgin olive oil
• 1 6-ounce bag baby salad greens
• 1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
• 2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)
For the dressing
• 1 tablespoon fresh lime juice
• 1 teaspoon balsamic vinegar
• % teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil
• % cup buttermilk
Preparation
1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on
paper towels.
2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet
potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned
on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and
buttermilk.
4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle
on the sweet potato croutons and serve.
• 1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
• 1 tablespoon extra virgin olive oil
• 1 6-ounce bag baby salad greens
• 1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
• 2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)
For the dressing
• 1 tablespoon fresh lime juice
• 1 teaspoon balsamic vinegar
• % teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil
• % cup buttermilk
Preparation
1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on
paper towels.
2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet
potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned
on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and
buttermilk.
4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle
on the sweet potato croutons and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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