SWEET POTATO SALAD

 

SWEET POTATO SALAD

I’ve had them baked, candied, chipped and fried. What about in a salad? Would it be the same as a white potato salad? Turns out there’s more than one version, which I expected.  I  consulted many recipes. Among them  All the Healthy Things, tasty.co , eating bird food and more. I  eventually put together my own spin  based on what I had at home.  

One constant in all recipes was that the potatoes needed to be peeled, cubed, drizzled with oil and baked in the oven until tender. 

My salad included:                                       Their salads included:

bed of mixed greens  →                                   kale

charred sweet potatoes➡➡                             same

chopped pecans➡                                            walnuts, chick peas, red beans,

                                                                          avocado,  more  

cheddar cheese➡                                              feta, parmesan          

raisins→                                                            dried cranberries, & more

                                                                           

bacon bits→                                                       chicken, ham  

bottled raspberry vinaigrette🠆                            homemade  vinaigrette                                                                                                            

 

Did I mention I'd made a large casserole of macaroni and cheese?

So, in order to balance things out I had the salad and a portion of mac & cheese.  The rest of this casserole  will be portioned out and frozen for those days when I want mac & cheese. 

SECOND DAY

This time I topped it off with chicken and the vinaigrette.

This salad is a winner in my book. I will be making it again.

 

SHORT: Black-eyed Pea Salad

 Wanting a meatless meal but also wanting to get the necessary nutrients and protein, I tried this salad. I'd heard about it but, had never tried it.  I did make some substitutions and negations.  The following recipe is from Taste of Home.

Black-Eyed Pea Salad

Ingredients

• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 2 cups grape tomatoes, halved
• 1 each small green, yellow and red peppers, finely chopped
• 1 small red onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil

• dressing:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Directions

1. In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil.
2. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Substitutions and Negations

*I used peas I'd cooked. I  overcooked them but, I'll know better next time.

*I used a regular tomato. No red onion so I used white. No celery so I used cucumber. No basil so I used salt and pepper, added cheese.

*I used bottled vinaigrette  dressing.  

I enjoyed the salad and I'd make it again.

That's it🥗🥗🥗