Sweet Potato Salad

pictured w/ grilled pork chops (see note below)

Ingredients

Salad (1 serving)

• 160g sweet potato (1/2 sweet potato)
• Apple slices
• Arugula
• Spinach
• Scallion
• Corn
• Red Cabbage
• Bell Peppers
• Cucumber

Dressing (10 Servings)

• 1/4 cup apple cider vinegar
• 3 tablespoons whole-grain mustard
• 2 tablespoons honey
• 1 tablespoon hot sauce
• 1/2 cup olive oil
• salt and black pepper to taste

Directions

1. Start to boil a pot of water for the sweet potatoes.
2. Cut the sweet potatoes into bite-size chunks, then add them to the water (does not need to be boiling yet).
3. Boil about 8 minutes or until the potatoes can be pierced with a fork.
4. Drain the sweet potatoes and set aside to cool to room temperature.
5. When the potatoes have cooled, combine them with the apples, arugula, and scallions.
6. For the dressing, combine the vinegar, mustard, honey, and hot sauce. Whisk together while adding the oil.
7. Add dressing to salad and EAT

Nutrition

• 8 servings
• Per serving:
  • 285 calories
  • 13.7g fat
  • 37g carbs
  • 3.3g protein

Notes

• Excellent with pork chops (cold & sliced up over the salad). Season with Kosher salt, smoked paprika, and a tiny amount of cumin, then grill them or cook them in a cast iron skillet.
• Granny smith apples are the best for this, other apples work.
• Pears, at least those Harry & David pears, are a good substitute for apples.