try something a little healthier and a great way to use sweet potatoes for a perfect Springtime salad? Sweet potatoes are packed with nutrition containing vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and iron. This salad even has a lot of extra vegetables and herbs in it. It makes for a perfect lunch or side dish. I serve it over freshly chopped kale and it is absolutely delicious! The whole family will approve!
Sweet Potato Salad with Peanut Butter Dressing
Recipe from The Vegetarian Mother’s Cookbook, by Cathe Olson
5 medium sweet potatoes, peeled, diced and cooked
3 to 4 green onions, thinly sliced
1 stalk celery, diced
1 red bell pepper, seeded and diced
2 tablespoons minced cilantro or parsley
½ cup toasted pumpkin seeds or chopped walnuts
Peanut Butter Dressing
2 Tbsp peanut butter
2 tsp brown rice vinegar
¼ cup orange or pineapple juice
1 tsp soy sauce
1 tsp toasted sesame oil
½ tsp powdered ginger
Place sweet potatoes, green onions, celery, bell peppers, cilantro or parsley, seeds or walnuts in a large bowl. Place dressing ingredients in a blender and blend until smooth. Toss gently to coat. Serve at room temperature or chilled.
Makes 8 servings
Note: Tahini or other nut/seed butter can be substituted for peanut butter.