Red Leaf Salad With Roasted Sweet Potatoes Recipes

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
• Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
• In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
• Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

Steps:

• Preheat the oven to 425°F (220°C).
• Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
• Cook the farro according to the package directions. Drain.
• In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Steps:

• Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
• Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
• Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
• nutrition information
• (Per Serving)
• Calories: 257
• Fat: 13.4g (2.1g Saturated Fat)
• Protein: 8.1g
• Carbohydrates: 29.2
• Fiber: 5.9g

Steps:

• 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.
• Add green beans and walnuts to sheet. Roast about 5 min or until beans are tender.
• In a small bowl whisk together yogurt, vinegar and and garlic to make a dressing. Add salt and pepper to taste.
• Place roasted vegetables and nuts on a bed of lettuce and drizzle with dressing to serve.

Steps:

• Place the red potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 2 minutes.
• Add sweet potatoes; return to a boil.
• Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
• In a large bowl, whisk the vinegar, mustard, salt and pepper together.
• Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
• In a small bowl, combine mayonnaise and milk.
• Stir in the celery, onion and parsley.
• Gently stir into cooled potatoe mixture.
• Serve immediately or cover and chill.

Steps:

• In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.