Low-Cal Black & Orange Salad W/Raspberry Vinaigrette (Shown Pre-Dressing)

  1. Pre-heat oven to 400 degrees. Peel the sweet potato then cut into cubes. Spray a baking sheet with butter-flavored PAM, the toss the cubes on the pan, and spray them as well. Sprinkle with garlic powder, cumin, chili powder and a little salt. Roast them for 40-45 minutes. Remove and set out to cool.
  2. Tear the romaine into small pieces, then chop and sprinkle on the cilantro, followed by the rinsed black beans, the thinly sliced onions next.
  3. Toss the sweet potato cubes on top of the salad, then cut the feta cheese in rough cubes and sprinkle over the top,
  4. Add all the Vinaigrette ingredients together in a clean jar with a tight lid, shake gently a few times to mix and pour over the salad, to your taste. I sometimes sprinkle a few toasted sunflower seeds on as garnish.
  5. VARIATION: If you would like to make this an entree, you can add 1/2 cup of toasted and salted walnut halves and a small can of mandarin-orange slices (no sugar added) drained. This recipe also goes well with grilled chicken tenders on top or grilled shrimp.

black, romaine, black beans, feta cheese, white, fresh cilantro, sweet potato, vinaigrette, red wine vinegar, crushed raspberries, mustard, freshly ground black pepper, oregano, freshly squeezed lime juice, packets splenda, peanut, salt

Taken from food52.com/recipes/21313-low-cal-black-orange-salad-w-raspberry-vinaigrette-shown-pre-dressing (may not work)

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