January 30, 2008
Sweet and White Potato Salad with Mixed Greens
This luscious salad is easy enough to make for everyday meals, but also has enough eye appeal for company
Serves 6 or more
1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought)
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping
Microwave the sweet potato and white potatoes separately until done but still nice and firm. Plunge into a bowl of cold water when done.
When the potatoes are cool enough to handle, peel and cut into dice-sized pieces. Combine in a mixing bowl with vinaigrette; season with salt and pepper.
Line a large serving platter with the greens. Mound the potato mixture in the center.
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.
Adapted from Vegan Express by Nava Atlas.
For even more vegetarian recipes, check out VegRecipes.org.