Sweet Potato and Vegetable Salad

Name: Sweet Potato and Vegetable Salad
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/4 cups walnuts, chopped; 3 tablespoons maple syrup; 1 1/2 tablespoons white vinegar; 2 teaspoons Dijon mustard; 5 cups mixed lettuce, washed and disinfected; 500 grams sweet potato, cooked; 1/4 cups Parmesan cheese, grated; 1 dash olive oil

Ana Paulina Manrique García

Sweet potato is very tasty; however, sometimes we don’t know how to use it. I propose a new way to eat it that is original and delicious. Ideal for autumn days.

Reviewed by Editorial Team of Kiwilimón

Published: 26-03-2014

Preparation

30 mins

Low

Preheat the oven to 210°C. Place the walnuts on a baking sheet and bake for 5 minutes or until they release their aroma. Set aside. Whisk the syrup, vinegar, and mustard in a salad bowl. Add the lettuces. Stir well and divide into four plates. On top, arrange the sweet potato and sprinkle with the walnuts and cheese.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

75.8

kcal

3.79%

Carbohydrate, by difference

4.67%

Protein

Total lipid (fat)

1.5

2.31%

null

100

null

Provided by

Sweet Potato and Vegetable Salad

Ana Paulina Manrique García

Sweet Potato and Vegetable Salad

Ingredients

Preparation

Nutritional information

Sign up for the newsletter