Red Leaf Salad With Roasted Sweet Potatoes and Green Beans |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This looks like a great fall or winter salad. Very seasonal. From Everyday Food Light cookbook. Ingredients:
2 sweet potatoes, peeled and cut in 1 in chunks |
1 red onion, quartered |
2 tablespoons olive oil |
10 ounces frozen green beans, thawed |
1/2 cup walnuts |
1 cup plain low-fat yogurt |
2 tablespoons white wine vinegar |
1 garlic clove, crushed |
10 ounces red leaf lettuce, torn into bite size pieces |
salt |
pepper |
Directions:
1. Preheat oven to 450 degrees. Toss sweet potatoes and onion with oil. Season with salt and pepper. Roast on a baking sheet about 20 min, or until sweet potatoes are tender. Stir halfway through.
2. Add green beans and walnuts to sheet. Roast about 5 min or until beans are tender.
3. In a small bowl whisk together yogurt, vinegar and and garlic to make a dressing. Add salt and pepper to taste.
4. Place roasted vegetables and nuts on a bed of lettuce and drizzle with dressing to serve.
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