Tuesday, March 23, 2010

Recipe for Sweet Potato and Wilted Spinach Salad

I am fond of wilted spinach salad.  Combined with roasted sweet potatoes and toasted pine nuts it is a truely delicious dish.  This could be a vegetarian dish, by substituting olive oil for the bacon oil.  
Serves 6-8

3 pieces of bacon cut into 1/2" bits
2 pounds sweet potatoes, peeled and cut into 1/2" cubes
1/2 pound fresh spinach, well rinsed, thick stems removed, and torn into bite-sized pieces
2 TBSP olive oil
1 TBSP white wine vinegar
1/4 cup pine nuts

Saute bacon bits in skillet.  When crisp, remove bacon from grease and drain on paper towel.  On a rimmed baking sheet toss bacon grease and sweet potato cubes.  Roast sweet potato at 450 degrees until they are fork tender (about 30 minutes).  Stir potatoes about half way through the cooking time.

Just before the sweet potatoes are finished roasting, heat olive oil in skillet used for bacon (no need to wash).  Add the pine nuts and toast until golden brown.  Remove skillet from heat and stir in the vinegar.

Remove sweet potatoes from oven and toss them with the spinach, bacon bits, and pine nut vinegrette.  The heat from the sweet potatoes and hot vinegrette will wilt the spinach.

Serve immediately or hold at room temperature for a short while.

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