Sweet Potato And Baby Kale Salad
- 1 sweet potato large
- 4 ounces baby kale or baby spinach
- 3 scallions sliced thin
- 1 bunch parsley chopped
- 1/2 cup safflower oil
- 1/4 cup rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons soy sauce
- 2 cloves garlic
- 1 tablespoon ginger grated
- Preheat oven to 350Fneel sweet potatoes and cut into bite sized piecesnoss with 2 TBL oil, and roast 20-25 minutes until edges are starting to brownnemove from oven and let cool
- Make dressing by putting vinegar, ginger, garlic, sugar and soy sauce into a blender. With the blender running, slowly add both oils, safflower and sesame to form an emulsion
- In a large bowl combine potatoes, greens, scallions and parsleynoss with just enough dressing to coat ingredients. You will have a extra dressing which will keep up to a week in the refrigerator
baby kale, scallions, parsley, safflower oil, rice wine vinegar, brown sugar, sesame oil, soy sauce, garlic, ginger grated
Taken from www.yummly.com/recipe/Sweet-Potato-and-Baby-Kale-Salad-1210596 (may not work)