Spinach and Sweet Potato Salad - 30g Carbs, 6g Fiber
From: www.prevention.com AND Mark Bittman
I think of this as a meal rather than as a side salad. A little bacon
goes a long way here. The recipe can be made up to the final step an
hour or so ahead. Reheat the dressing over very low heat before finishing.
WORK TIME: 20 MIN
TOTAL TIME: 45 MIN
SERVINGS: 4
2 lg sweet potatoes (about 1 1/4 lb), peeled and cut into 1" cubes
1/4 cup olive oil
1 tsp salt
2 thick slices bacon (2 oz total)
1 red bell pepper, chopped
1 small red onion, halved and thinly sliced
1 Tbsp minced fresh ginger
1 tsp ground cumin
1/3 cup orange juice (from 1 orange)
1 lb fresh spinach leaves
1. HEAT oven to 400 degrees F. Put sweet potatoes on baking sheet, drizzle
with 2 tablespoons of the oil, sprinkle with 3/4 teaspoon of the salt, and
toss to coat. Roast, turning occasionally, until crisp and brown outside
and just tender inside, about 30 minutes. Remove from oven but leave on
pan until ready to use.
2. COOK bacon in stainless steel or nonstick skillet over medium heat
while potatoes roast, turning once or twice, until crisp. Drain on paper
towels and pour off fat, leaving any darkened bits in pan. chop bacon.
Put pan back over medium heat and add remaining 2 tablespoons oil. When
hot, add bell pepper, onion, ginger, and remaining 1/4 teaspoon salt.
Cook, stirring once or twice, until no longer raw. Stir in cumin and
bacon. Stir in orange juice and turn off heat.
3. PUT spinach in large bowl. Add sweet potatoes, warm dressing, and
freshly ground black pepper to taste and toss to combine. Taste and
add salt if needed.
Servings: 4
Nutrition per Serving:
346 Calories, 8g Protein, 30g Carbs, 6g Fiber, 23g Fat, 5g Sat Fat,
863mg Sodium
