Sweet Potato Crisps Salad
Author: 
Serves: 8
 
Ingredients
Salad
  • 1 8 ounce bag Romaine lettuce
  • ½ red pepper, sliced into strips
  • ½ yellow pepper, sliced into strips
  • 1 8 ounce can hearts of palm, drained
  • 1 small red onion, diced
Dressing
  • ½ cup olive oil
  • ⅓ cup vinegar
  • ½ cup sugar
  • 3 cloves garlic, crushed
  • 1 tsp. imitation mustard
Instructions
  1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
  2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
  3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
  4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2014/a-taste-of-pesach-review-and-giveaway