G
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This is from a blog site called "Cookie And Kate"- I think Cookie is a dog.....anyway Kate has really clever and interesting recipes. Here is one I made last evening and it was terrific:
Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing
1 c wild rice, rinsed and cooked (I used veggie broth instead of water to cook the wild rice in)
1/2 tsp sea salt
1-1/2 lbs sweet potatoes, peeled and cut into 1”cubes
1-1/2 T olive oil
3/4 c raw pepitas, sunflower seeds, chopped pecans or almonds (I added cashews) or any combo.
5 oz arugula (about 5c packed) (can use watercress)
1/2 c crumbled feta
1/2 c sliced green onion
1/4 c dried cranberries
Ginger dressing (this makes extra)
1/2 c olive oil
2 T apple cider vinegar (I use homemade raspberry vinegar)
2 T Dijon mustard (thought it was too much but it wasn’t )
1 T maple syrup or honey
2 tsp finely-grated ginger
1/2 tsp sea salt
20 twists black pepper
combine until thoroughly whisked together.
Spread sweet potatoes on parchment paper and bake at 425 degrees for about 20 min until tender. put in large bowl but keep parchment. Spread nuts/seeds on parchment and bake 4-5 min. be careful not to burn.
Mix everything together and sprinkle seeds/nuts over all.
Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing
1 c wild rice, rinsed and cooked (I used veggie broth instead of water to cook the wild rice in)
1/2 tsp sea salt
1-1/2 lbs sweet potatoes, peeled and cut into 1”cubes
1-1/2 T olive oil
3/4 c raw pepitas, sunflower seeds, chopped pecans or almonds (I added cashews) or any combo.
5 oz arugula (about 5c packed) (can use watercress)
1/2 c crumbled feta
1/2 c sliced green onion
1/4 c dried cranberries
Ginger dressing (this makes extra)
1/2 c olive oil
2 T apple cider vinegar (I use homemade raspberry vinegar)
2 T Dijon mustard (thought it was too much but it wasn’t )
1 T maple syrup or honey
2 tsp finely-grated ginger
1/2 tsp sea salt
20 twists black pepper
combine until thoroughly whisked together.
Spread sweet potatoes on parchment paper and bake at 425 degrees for about 20 min until tender. put in large bowl but keep parchment. Spread nuts/seeds on parchment and bake 4-5 min. be careful not to burn.
Mix everything together and sprinkle seeds/nuts over all.