Sweet Potato and Onion Salad
by Melanie Foster
serves: 6
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A warm salad with Mexican flavors, very satisfying. |
Ingredients: |
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1/4 cup |
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balsamic vinegar |
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3/4 cup |
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light olive oil |
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2 |
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canned chipotle chilies, chopped (or 1 tsp chili powder) |
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1 tsp |
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adobo sauce from chipotle can |
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1 tsp |
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oregano |
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1/2 tsp |
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salt |
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1 tsp |
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light olive oil |
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1 |
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red onion, chopped 1/2 inch dice |
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3 |
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sweet potatoes (about 2 lbs), chopped 1/2 inch dice |
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1 |
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head romaine, washed and chopped |
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4 oz |
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feta cheese, crumbled |
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1 |
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tomato chopped, optional |
Directions: |
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In a mason jar, combine 3/4 cup oil, vinegar, chipotles, adobo sauce, oregano and salt. Shake to combine and set aside.
In a large skillet heat 1 tsp oil or spray with cooking spray. Add onion to pan, sprinkle with a little salt and saute over medium heat for about 10 minutes until carmelized.
Add diced potatoes and 1/2 cup of the dressing. Stir , cover and cook about 10 minutes until potatoes are tender.
Place romaine on a serving platter and top with onion/sweet potato mixture. Sprinkle with feta and drizzle with remaining dressing and chopped tomato if desired. Serve immediately.
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