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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.