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Sweet Potato and Onion Salad by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A warm salad with Mexican flavors, very satisfying.

Ingredients:

1/4 cup

balsamic vinegar

3/4 cup

light olive oil

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

red onion, chopped 1/2 inch dice

sweet potatoes (about 2 lbs), chopped 1/2 inch dice

head romaine, washed and chopped

4 oz

feta cheese, crumbled

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.

Categories:

Fall/Winter
Pasta/Rice/Potatoes
Salads
Side Dishes
Vegetables