Warm Sweet Potato and Spinach Salad
tablespoons olive oil
ounces Genoa salami, finely chopped
cups cubed, peeled sweet potatoes (1-3/4 pounds)
cloves garlic, minced
medium tart apple, peeled, cored, and shredded (3/4 cup)
cup apple juice
tablespoons cider vinegar
tablespoon olive oil
teaspoon ground allspice
teaspoon coarsely ground pepper
teaspoon ground cloves
cups baby spinach
- In a wok or a very large skillet, heat the 2 tablespoons oil. Cook and stir salami in hot oil about 1 minute or until crisp and brown. Using a slotted spoon, remove salami from wok. Drain on paper towels.
- Add potatoes, garlic, and salt to wok. Cook and stir over medium to medium-high heat 12 to 14 minutes or until potatoes are tender. Transfer to large bowl. Add shredded apple. Toss to combine. Spoon into heat-proof bowl; keep warm.
- Combine apple juice, vinegar, the 1 tablespoon olive oil, allspice, pepper, and cloves. Add to wok or skillet; bring to boiling. Divide spinach among 10 to 12 salad plates. Top with potato mixture. Drizzle with hot dressing. Top with onion. Sprinkle salami over all.
Nutrition Facts(Warm Sweet Potato and Spinach Salad)
- Per serving:
- 151 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 4 mg chol.,
- 260 mg sodium,
- 21 g carb.,
- 5 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet