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Warm Sweet Potato and Spinach Salad
Ingredients
-
2
tablespoons olive oil
-
2
ounces Genoa salami, finely chopped
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5
cups cubed, peeled sweet potatoes (1-3/4 pounds)
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2
cloves garlic, minced
-
1/2
teaspoon salt
-
1
medium tart apple, peeled, cored, and shredded (3/4 cup)
-
2/3
cup apple juice
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3
tablespoons cider vinegar
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1
tablespoon olive oil
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1/4
teaspoon ground allspice
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1/4
teaspoon coarsely ground pepper
-
1/8
teaspoon ground cloves
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8
cups baby spinach
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Thinly sliced red onion
Directions
1. 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.
2. 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.
3. 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)
- Servings Per Recipe 10,
- Calories 151,
- Protein (gm) 3,
- Carbohydrate (gm) 21,
- Fat, total (gm) 6,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 1370,
- Vitamin C (mg) 15,
- Sodium (mg) 260,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I still have this recipe cut out from Nov. 2000 issue of BH& G magazine. I made it for that year's thanksgiving and it was a success and have made it ever since.
11/21/2009 10:03:31 AM Report Abuse