Sprout Chopped Salad

 

A great Spring salad that is light, filling and energizing

1 Sweet Potato 1 beet 1/4 cup of diced red onion 1/2 apple Peel, and Julianne ( cut into 2 by 1/2 inch sticks) sweet potato, beet and apple. Mix all ingredients in a small bowl. Sprinkle 1 teaspoon cinnamon , 1 Tablespoon olive oil and 1 tablespoon brown sugar 1 Tablespoon garlic. Spread on to a baking pan, salt and pepper to taste and bake at 450 degrees for 12 minutes or until sweet potatoes are tender.

Salad dressing

2 Tablespoons fresh lemon juice

1 Tablespoon balsamic vinegar

1 Tablespoon raspberry vinegar

1 Tablespoon Tamari (  Reg soy sauce can be used )

1 teaspoon honey

1/4 cup  cooking oil

Add all ingredients in a small bowl and whisk

2 cups sprouts, lentil or mung or adzuki

1 heart of romaine , coarsely chopped

2 cups of muslin, or spinach

8  pitted and chopped kalamata black olives

1 firm avocado, diced

In a small bowl toss sprouts with 1 Tablespoon of dressing let stand for 10 minutes, toss a few times.

In a large bowl , combine lettuce, olives, avocado and toss. Add the remaining dressing and toss. Put salad on a platter and top with roasted sweet potato mixture, followed by the marinated sprouts and serve.  Serves 4