Categories: December2013, Fall, Salads, Spinach, Sweet Potatoes, Winter

Ingredients

• Dressing:
• 1/2 small onion, very thinly sliced (about 1/3 cup)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed orange juice
• 1 1/2 teaspoons rice wine vinegar (not sweetened or
• seasoned)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Salad:
• 1 medium sweet potato, peeled and cut into 1/2" dice (scant
• 2 cups)
• 4 cups packed spinach leaves
• 1 small red bell pepper, cut into matchsticks (scant 1 cup)
• Combine dressing ingredients in a bowl.
• Put potato in a small saucepan with enough lightly
• salted water to cover and bring to a boil. Cook until
• tender but not mushy, about 8 minutes. Drain in
• colander.
• In a large bowl, toss potato, spinach and pepper with
• dressing. Serve immediately.
• This salad dressing is less acidic than most, allowing the citrus
• flavor to come through.

Directions

1. Combine dressing ingredients in a bowl.

2. Put potato in a small saucepan with enough lightly

3. salted water to cover and bring to a boil. Cook until

4. tender but not mushy, about 8 minutes. Drain in

5. colander.

6. In a large bowl, toss potato, spinach and pepper with

7. dressing. Serve immediately.

8. This salad dressing is less acidic than most, allowing the citrus

9. flavor to come through.

Email to a friend | Print this recipe | Back