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Kitchen Notebook

January 15, 2018

Roasted Sweet Potato and Tangerine Salad

30 Mins

30 Min

 

Preheat oven to 375 degrees. Peel sweet potato and cut into ½-inch cubes; then spread pieces on a sheet pan. Drizzle with olive oil; season with sea salt and pepper. Roast until tender, 20-30 minutes. While sweet potatoes are in oven, make a simple lemon vinaigrette with juice from half a lemon, 3 tablespoons olive oil, sea salt and pepper. Adjust acidity to your liking. Slice half a small red onion thinly and add to vinaigrette. Onion will marinate, softening its flavor a bit. Peel orange, slice into rounds; set aside. Tear lettuce into manageable pieces; wash and spin dry.  When sweet potatoes are tender, remove from oven and cool a few minutes. Combine lettuce, sweet potatoes and orange with onions and vinaigrette; toss and serve.


30 Mins healthy eating recipe salad Spring Veg

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30 Mins healthy eating recipe salad Spring Veg


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