Layered Sweet Potato And Spinach Salad Recipes

SWEET POTATO & SPINACH BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
• Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
• Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
• Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

HALF-RED HALF-SWEET POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
• In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
• Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

LAYERED SWEET POTATO AND SPINACH SALAD

Steps:

• Cook potatoes in boiling water in saucepan 6 to 8 min. or until tender; drain. Cool completely.
• Place potatoes in 3-qt. bowl; top with layers of radicchio and clementines. Drizzle with dressing.
• Top with layers of remaining ingredients.

PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH

Steps:

• Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
• In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
• Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
• Dress with some lemon juice and olive oil.
• Garnish with a dollop of yogurt and pine nuts.

ROASTED SWEET POTATO AND SPINACH SALAD

Steps:

• Preheat oven to 350°F.
• In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly.
• Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
• In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
• Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.

LAYERED SPINACH SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. , In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour.

SIMPLE LAYERED SPINACH SALAD

Steps:

• Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.