Yummy! This Salad was so scrumptious! On Tuesday of last week we had sweet potatoes for lunch, so on Wednesday we decided to use up the leftover baked sweet potatoes on a salad. Esther and I thought of some changes that we would make if we were to have more time to prepare it; Grill the baked Sweet Potatoe slices, ( they would need to be a little al dente to do this so they wouldn't fall apart) Toast the Walnuts, and use cranberry Cherve cheese, and maybe sprinkle with a few dries cranberries.
What do you normally do with sweet potatoes?
Here is the recipe: serves 1-2 depending on how hungry you are!
21/2c. of baby spinach
1 sweet potato cooked then cut into 1/4in. slices
1/4c. crumbled cherve cheese
2T. walnuts
Top spinach with remaining ingredients, and drizzle with dressing.
The dressing
2T. balsamic vinegar
2t. sour cream
2t. olive oil
pepper
Mix and store in refridgerator
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