A Salad for Peace and Victory
Spinach, sweet potato salad topped with peanuts and blue cheese
Servings 4 -6 servings
- 1-2 sweet potatoes peeled and cubed
- 2-3 Tbs. olive oil
- 1/2 onion diced
- 1 clove garlic crushed
- 6 cups baby spinach or turnip greens
- 1/4 cup peanuts
- 1/4 cup crumbled blue cheese or goat cheese
For the dressing
- 1/4 cup apple cider vinegar
- 3/4 cup vegetable oil
- 2 tsp. Dijon mustard
- 1 Tbs. honey
- salt and pepper to taste
Cook sweet potatoes in olive oil in a skillet over medium heat for 10 minutes, stirring frequently.
Add diced onion and garlic to the skillet. Continue cooking about 5 more minutes until sweet potatoes are tender and browned.
Make the dressing by combining all the dressing ingredients in a container with a tight fitting lid. Shake well.
To serve salad, top spinach with sweet potatoes, peanuts and blue cheese. Drizzle with dressing.