Happy Wednesday everyone! I’m lucky enough to have a 5 day weekend starting today–yipee!
This salad was inspired by this recipe from Martha Stewart’s Whole Living magazine. I am always totally in love with their healthful take on meals of every kind, especially those that center on fresh veggies–I probably pin at least one of their recipes a day! (PS: follow me on pinterest, I’m obsessed!)
Of course, I did have to tweak the recipe a bit to work for my pantry–no grocery shopping needed! I did keep the focus on the main ingredient: sweet potato. Have you ever tried raw sweet potato? Or even realized that you could eat raw sweet potato? I was a little scared to try it, but with a bowl of sweet potatoes needing to be eaten, I was definitely willing to try!
Also, you need to julienne all of your veggies for this salad, something I am definitely NOT a master at. In fact, the night after I made this I was watching the Food Network’s Worst Cooks in America and Ann, one of the judges, was harping on someone for not evenly cutting all of their vegetables. Cue guilty grin…
Anyway, here’s what you need to do.
Mix in the dressing–I love love love the dressing on this. Ginger is totally my new favorite ingredient.
And there you have it–a perfectly healthy, vitamin packed, delicious salad. Now excuse me while I go practice my knife skills.
Sweet Potato, Brussels Sprout, & Carrot Salad
Adapted from Whole Living
1 small sweet potato, peeled and julienned
1 cup brussels sprouts, julienned
1 medium carrot, peeled and julienned
1/4 cup micro greens
2 tablespoons vinegar
1 tablespoon olive oil
1/4 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 tablespoon ginger, grated
In a small bowl, combine vinegar, olive oil, sesame oil, red pepper flakes, and ginger to make dressing.
Combine sweet potato, brussels sprouts, carrot, and micro greens in a large bowl. Add dressing and mix well.
Time: 15 minutes