Sweet Potato Spinach Salad
May 10, 2011
~Mary~
Oh my!
I’ve been bragging about this salad since January. I was going to get some red quinoa, but I kept forgetting and really didn’t care, because this salad is so damn tasty, no matter what color. I keep making it because I get such a craving for it. I’d like to say I invented it myself, but truth be told, I emulated it from one of those fancy grocery stores. I’ll leave it to you to guess which one..
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Sweet Potato Spinach Salad
1 Bunch Fresh Spinach
2 Cups cooked Quinoa – red would be pretty
1 Cup Toasted Pecans
2-3 Sweet Potatoes peeled, diced and boiled- about 3 Cups
2-3 Green Onions, sliced
Dressing
3 Tbsp White Wine Vinegar
3 Tbsp Honey
3 Tbsp Soy Sauce
2 Tbsp Fresh Minced Ginger
2 Tbsp Roasted Sesame oil
1 Orange Zested
6 Comments
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Nice salad! I like the use of the quinoa!
I bought all the ingredients yesterday. We’ve never had quinoa. I feel more confident writing it than pronouncing it! Accent is on the first sylable and the ‘qu’ is prenounced like ‘k’ I learned from the clerk at Byerly’s.
I’m going to pair it with the Asian Meatball Soup for dinner. Katy wants me to have it when she’s here next Thursday….not sure I can wait that long…..it looks so good!
You’ll want to have it again by then – I guarentee it! So, just make twice the amount of dressing.
I learned the phonetic pronunciation as Keen-wah.
I hope Fred is a fan, that way you can have it as often as we do!
Mary I’m making the salad now. Do I just use the zest of the orange, or do I chop up the orange as well? I’m guessing just the zest.
Yes Patty, just the zest.
Love adding citrus to salads – this one is a winner Mary! Happy Friday!