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Fay Stout | all galleries >> Galleries >> My Recipe Box > Sweet Potato and Collard Greens Salad
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Sweet Potato and Collard Greens Salad

My friend Terree from the nature photography club shared this recipe with me. She makes it with kale in place of the collard greens.
It is an interesting combination of flavors and is easy to make and very colorful.

3 c. SWEET POTATOES, peeled and cubed
1 Tbsp. OLIVE OIL
1/2 tsp. SEA SALT
1/4 tsp. PEPPER
1/2 c. ROASTED PUMPKIN SEEDS (PEPITAS)
3/4 c. DRIED CHERRIES
Zest and juice of one LEMON
1 Tbsp. coarse MUSTARD
1 Tbsp. OLIVE OIL

Toss sweet potatoes with the olive oil, salt and pepper.
Roast at 375F for 25-30 minutes.

Toss collard greens with hot sweet potatoes and return to oven for about 5 minutes or until greens are wilted.

Transfer to bowl and add pumpkin seeds, cherries and lemon zest.

In a separate bowl, whisk lemon juice, mustard, and oil and toss with salad.
Serve at room temperature.

Canon EOS 5D Mark II
1/100s f/9.0 at 105.0mm iso100 full exif

other sizes: small medium large auto
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Martin Lamoon23-Feb-2014 19:30
A great photograph and dish of food.
v
Terry Sprague21-Feb-2014 02:11
Yummy !
Margot W21-Feb-2014 01:19
I'd trade this for what is on Paul's med tray any day.
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