Back to Red-Leaf Salad with Roasted Sweet Potatoes All Reviews for Red-Leaf Salad with Roasted Sweet Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 40 mins Servings: 4 med104339_0109_lettuce_swt_.jpg
Ingredients Ingredient Checklist 2 sweet potatoes, peeled and cut into 1-inch chunks 1 medium red onion, quartered 2 tablespoons olive oil Coarse salt and ground pepper 1 package (10 ounces) frozen cut green beans, thawed 1/3 cup walnuts 1 cup plain low-fat yogurt 2 tablespoons white-wine vinegar 1 garlic clove, crushed through a garlic press 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 40 mins Servings: 4 med104339_0109_lettuce_swt_.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 4
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 4
4
med104339_0109_lettuce_swt_.jpg
med104339_0109_lettuce_swt_.jpg
Ingredients
Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch chunks 1 medium red onion, quartered 2 tablespoons olive oil Coarse salt and ground pepper 1 package (10 ounces) frozen cut green beans, thawed 1/3 cup walnuts 1 cup plain low-fat yogurt 2 tablespoons white-wine vinegar 1 garlic clove, crushed through a garlic press 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
Directions
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Reviews (6)
Add Rating & Review 14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Reviews (6)
Add Rating & Review 14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 03/14/2009 Easy, inexpensive, healthy,AND delicious!! What more can you ask for. I used romaine instead of red-leaf lettuce. I'm going to use the dressing recipe for many other dishes. Makes a yummy dip for crudites! Martha Stewart Member Rating: Unrated 02/02/2009 This salad was absolutely delicious! It was even great the next day reheated (without the lettuce), with the cold dressing. We doubled the garlic because we love garlic, but it was a bit strong, being raw and all. Next time I'll use less. Martha Stewart Member Rating: Unrated 01/22/2009 This is the yummiest salad ever!! We added about 3 to 4 oz of venison. I will defiantly be making this dish again! Martha Stewart Member Rating: Unrated 01/21/2009 Delicious! This is a great winter dinner because even though it's a salad the roasted veggies give it warmth. Also, it's quite filling. We omitted the garlic from the dressing. I usually shy away from plain yogurt, but this dressing was awesome. Martha Stewart Member Rating: Unrated 01/12/2009 This salad was very good and different. I love how it has so many good for you ingredients. I used light ranch dressing and pecans instead of the walnuts. Martha Stewart Member Rating: Unrated 01/07/2009 This is incredibly good! I loved every part of this salad. I served the roasted veggies over spring mix because I couldn't find red leaf lettuce, and used pecans instead of walnuts. The servings are quite large, and I was very satisfied. Probably one of my favorite Everyday Food recipes.Martha Stewart Member
Rating: Unrated 03/14/2009
Easy, inexpensive, healthy,AND delicious!! What more can you ask for. I used romaine instead of red-leaf lettuce. I’m going to use the dressing recipe for many other dishes. Makes a yummy dip for crudites!
Rating: Unrated
Rating: Unrated 02/02/2009
This salad was absolutely delicious! It was even great the next day reheated (without the lettuce), with the cold dressing. We doubled the garlic because we love garlic, but it was a bit strong, being raw and all. Next time I’ll use less.
Rating: Unrated 01/22/2009
This is the yummiest salad ever!! We added about 3 to 4 oz of venison. I will defiantly be making this dish again!
Rating: Unrated 01/21/2009
Delicious! This is a great winter dinner because even though it’s a salad the roasted veggies give it warmth. Also, it’s quite filling. We omitted the garlic from the dressing. I usually shy away from plain yogurt, but this dressing was awesome.
Rating: Unrated 01/12/2009
This salad was very good and different. I love how it has so many good for you ingredients. I used light ranch dressing and pecans instead of the walnuts.
Rating: Unrated 01/07/2009
This is incredibly good! I loved every part of this salad. I served the roasted veggies over spring mix because I couldn’t find red leaf lettuce, and used pecans instead of walnuts. The servings are quite large, and I was very satisfied. Probably one of my favorite Everyday Food recipes.
All Reviews for Red-Leaf Salad with Roasted Sweet Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red-Leaf Salad with Roasted Sweet Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
