Baby Salad Greens with Sweet Potato Croutons and Stilton
Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses I like for this salad are goat cheese and feta. Featured in: Versatile Potatoes Of The Sweet Variety.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 2 tablespoons extra virgin olive oil
- 1/4 cup buttermilk
- 1/2 teaspoon dijon mustard
- 1 tablespoon extra virgin olive oil
- salt and freshly ground pepper
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- 1 large sweet potato (10 to 12 ounces) peeled and cut in 1/2-inch dice
- 1 6- ounce bag baby salad greens
- 1 tablespoon chopped fresh herbs such as tarragon, parsley, chervil, chives
- 2 ounces stilton or blue cheese crumbled or cut into small pieces (about 1/2 cup)
- Carbohydrate 5.91665875414792 g
- Cholesterol 2.45000000312177 mg
- Fat 20.0121906256902 g
- Fiber 0.190874996642483 g
- Protein 2.4010387526037 g
- Saturated Fat 3.01727550042807 g
- Serving Size 1 1 recipe (195g)
- Sodium 14047.910375082 mg
- Sugar 5.72578375750544 g
- Trans Fat 0.564132062536628 g
- Calories 209 calories
Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.
