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Sweet Potato and Onion Salad
by Melanie Foster
serves: 6
  A warm salad with Mexican flavors, very satisfying.
Ingredients:
  1/4 cup   balsamic vinegar
  3/4 cup   light olive oil
  2   canned chipotle chilies, chopped (or 1 tsp chili powder)
  1 tsp   adobo sauce from chipotle can
  1 tsp   oregano
  1/2 tsp   salt
  1 tsp   light olive oil
  1   red onion, chopped 1/2 inch dice
  3   sweet potatoes (about 2 lbs), chopped 1/2 inch dice
  1   head romaine, washed and chopped
  4 oz   feta cheese, crumbled
  1   tomato chopped, optional
Directions:
  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.