Roasted Sweet Potato Salad With Citrus Vinaigrette

Daniel and I made this for Sunday dinner tonight and loved it. We had fresh spinach on hand, so we used that instead of mâche (I don’t know what that is, but wikipedia does: corn salad). The Citrus Vinaigrette makes this salad.

Roasted Sweet Potato Salad With Citrus Vinaigrette

Hands-on Time: 20 min.; Total Time: 1 hr., 10 min. (including vinaigrette).

• YIELD: Makes 4 servings
• COURSE: Salads

Ingredients

• 1 pound medium-size sweet potatoes, peeled and cut into wedges
• 1 medium-size sweet onion, cut into wedges
• 1 tablespoon olive oil
• 1 garlic clove
• 3/4 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 1 (5-oz.) package fresh mâche, thoroughly washed
• Citrus Vinaigrette

Preparation

• 1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.
• 2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.
• 3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette.

Southern Living
JANUARY 2010

Pear-Cream Cheese Salad

1 can (16 oz.) Pear Halves
2 pkg (r serving size) Lime Jello
1 1/2 c. ginger ale or cold water
2 Tbsp. lemon juice
1 pkg (8 oz) Cream Cheese, softened
1/4 cup chopped pecans
Drain and dice pears, reserving syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dissolve gelatin in boiling measured liquid. Add ginger ale and lemon juice.

Beat cream cheese in large bowl at medium speed of electric mixer until smooth. Gradually stir ing gelatin. Chill until thickened.

Add pears and nuts. Spoon into 5 cup mold which has been sprayed with no stick cooking spray. Chill until firm, at least 4 hours. Unmold. Makes 10 servings