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Purple Sweet Potato Salad

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 TO 8 SERVINGS

Total Time Icon

TOTAL TIME

25 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 2 tablespoons Mazola® Canola Oil
  • 1 medium sweet potato, peeled

DRESSING:

  • 1/4 cup buttermilk
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon black medium grind pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Dijon mustard

SALAD:

  • 9 ounces fresh spinach
  • 1 cup sliced red cabbage
  • 1/2 cup feta cheese

Instructions:

  1. Place potato in boiling steamer; steam for 5 to 8 minutes. Cool slightly and cube. Heat oil in medium skillet over medium heat. Place potatoes in skillet. Cook, stirring occasionally for 15 minutes or until potatoes are crisp. Remove and drain excess oil on paper towels. Set aside.
  2. Mix all dressing ingredients in a bowl. Set aside.
  3. Place spinach, cabbage, and cheese in serving bowl, and toss with dressing. Top salad with sweet potatoes.

Recipe Note: As an alternative to steaming, sweet potato may be peeled and halved lengthwise, then microwave on HIGH (100%) for 2 to 2-1/2 minutes, or until potato is tender.

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