Red-Leaf Salad with Roasted Sweet Potatoes and Green Beans

• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low-fat yogurt
• 2 tablespoons white-wine vinegar
• 1 garlic clove, crushed through a garlic press
• 1 head red-leaf lettuce (10 ounces), torn into bite-size pieces

1. Preheat oven to 450F.
2. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper.
3. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
4. Add green beans and walnuts to sheet; toss.
5. Roast until beans are tender, about 5 minutes.
6. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
7. Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing.
8. Serve immediately.
9. (Per Serving)
10. Calories: 257
11. Fat: 13.4g (2.1g Saturated Fat)
12. Protein: 8.1g
13. Carbohydrates: 29.2
14. Fiber: 5.9g

sweet potatoes, red onion, olive oil, salt, green beans, walnuts, yogurt, whitewine vinegar, garlic

Taken from www.epicurious.com/recipes/food/views/red-leaf-salad-with-roasted-sweet-potatoes-and-green-beans-387481 (may not work)