Roasted Sweet Potato, Salmon And Watercress Salad
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 2 cups sweet potatoes, peeled and diced
- 8 ounces salmon, cooked and flaked
- 1/2 cup celery, diced
- 1/4 cup pecans, toasted
- 1 tablespoon olive oil
- 1/4 cup orange juice
- 1 garlic clove, minced (optional)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 2 cups watercress, cleaned and chopped
Recipe
- 1 place diced sweet potatoes on your baking stone in a pre-heated 400°f oven and let roast until tender (depending on size--15 minutes is about right).
- 2 cool slightly.
- 3 combine salmon, celery and pecans with the cooled sweet potatoes.
- 4 in a seperate bowl, whisk together olive oil, orange juice, garlic, vinegar, cumin and salt. pour this dressing over the chicken and potato mixture and chill.
- 5 when ready to serve, stir in the fresh watercress and chopped parsley.
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