Green Salad Ideas: Baked Sweet Potato Salad

| July/August 2007

Makes 2 servings
You can pull this colorful baked sweet potato salad together quickly if you wash the greens, toast the nuts, bake or roast the sweet potatoes and chicken, and make the dressing the night before. Or use this recipe to transform tonight’s dinner into tomorrow’s lunch. If you need more calories, include the optional nuts or use slightly larger sweet potatoes.

Sweet potato tips: Select small, smooth, firm, unblemished sweet potatoes and yams. Wash and bake (don’t boil, steam or microwave) six at a time on a dry baking sheet (no foil, oil or water) in a 400-degree oven for about 1 hour, or until soft, turning them over halfway through baking. Serve warm and refrigerate leftovers.

• 4 cups dark leaf lettuce, washed, dried and sliced thinly
• ½ large raw or grilled red bell pepper, halved, seeded and thinly sliced (about 3/4 cup)
• ½ cup thinly sliced red, purple or white radishes
• ½ cup grilled onion rings cup minced parsley leaf, scallions, chives or celery tops
• 2 medium sweet potatoes, baked whole, then skinned and cubed
• 2 small chicken breast halves, cooked and sliced (6 to 8 ounces)
• 2 to 4 tablespoons lightly toasted pecans, optional
• ½ cup Mustard Honey Dressing 

1. Divide and layer ingredients (everything but dressing) between 2 large dinner plates or glass containers with lids.

2. You can prepare salad to this point, cover with snap-on lids, and refrigerate until serving time. Just before serving, drizzle with dressing and toss to coat.

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