Thursday, January 26, 2012

The best salad EVER

I was inspired by this salad that Holly at The Everythingtarian posted about the other day and wanted to make my own version for dinner. Boy, was it deeelicious. Seriously, the best salad I've ever had and Tyge agreed! She calls it Roasted Sweet Potato Salad with Maple-Mustard Vinaigrette and here is my version of this bowl of awesomeness.

Serves 2
Salad Ingredients:
  • Olive oil (to coat potatoes)
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 1/2 large onion, in slices not chopped
  • 6 slices turkey bacon
  • Mixed salad greens
  • Salt & pepper
Dressing Ingredients (I eyeballed everything and sampled until it tasted good):
  • Agave nectar
  • White balsamic vinegar
  • Mustard - I used this Maine Maple Champagne Mustard from my parents, but any stone ground or Dijon would do


Preheat over to 450 degrees.

Start by putting the sweet potato cubes on a baking sheet and toss them in olive oil, salt, and pepper. Roast for 25-30 minutes until they are soft and slightly browned.

Meanwhile, fry your turkey bacon (or bacon bacon!) in a pan until desired crispiness. I like mine really crispy so probably 5 minutes per side. When done, set on a paper towel to cool and crisp up.

In the same pan with bacon drippings (how does turkey bacon make drippings if it's nearly fat free? I don't get it...) fry your onion slices while tossing occasionally until caramelized and golden brown, about 7 minutes.

Whisk together ingredients for dressing in a small bowl.

To assemble salad, start with mixed greens in your serving bowl. Top with sweet potatoes, caramelized onions, and crumbled turkey bacon. Pour dressing over the top.

Mix together and DEVOUR!

Sweet, salty, savory, salad-y goodness. We'll make this one again!

No comments:

Post a Comment