Monday, October 10, 2011

Recipe: Autumn Caesar Salad

Salads really are wonderful things, they are easy to put together, can use plenty of leftovers, and are nutritious and filling.  Caesar salads tend to take a bit of a hit in the nutrition department, so a mustard or tangy vinaigrette would be a suitable substitute. This salad keeps the toppings pretty simple.  Some roasted sweet potato cubes, Romano cheese, and some sweet and slightly tart Honey Crisp apple for crunch.  This recipe made one large dinner salad or 2-3 side salads.  You can play with the quantities of this as you need, imagine a half sweet potato and apple for every 2 people.  I used a bit more in this so they wouldn't spoil and, it worked nicely.

You will need:
Amount of salad mix desired, I used a field green mix
1/2 sweet potato
1 Honey Crisp apple
Sprinkle of Romano cheese
Casear dressing to just coat

Start by setting the oven to 425, and cubing the sweet potato.  Toss the cubes with a bit of olive oil, salt, and pepper and roast for 20-25 minutes on an oiled, foil-lined cookie sheet, turning halfway through. When finished, remove from the oven and let cool slightly outside the oven while you prepare the rest of the salad.  Wash and gently dry the salad, slice the apple in to thin slices (or bite sized cubes), and put both in a large bowl.  Add the sweet potato and the cheese and a drizzle of the Caesar.  Toss gently and taste, adding more dressing until it reaches the desired amount.

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