Thinking of having a "Meat-Free Monday"? Try this delicious salad that eats like a meal.
2 medium sweet potatoes (about 1 lb.) peeled and cubed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
Dressing:
2 tbsp seasoned rice vinegar
4 tsp olive oil
1 tbsp minced fresh gingerroot
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
Salad:
4 cups spring mix salad greens
1/4 cup crumbled feta cheese
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk together dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
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