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

1. 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
2. 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
3. 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)