NEXTO’S WINTER/SPRING GRAIN SALAD

1 Japanese sweet potato Vegetable oil for frying Salt and pepper 1 cup 1/8-inch diced yellow and

red beets 1 teaspoon olive oil 1/4 cup shelled edamame 1 cup cooked red quinoa 1 cup cooked farro 8 teaspoons Ginger Ume Plum Vinaigrette (see recipe), divided 2 cups thinly sliced Brussels

sprouts 1/4 cup finely chopped scallion

Using a mandoline or vegetable peeler, make very thin slices of Japanese sweet potato.

Put in a bowl of cold water for 3 minutes, then drain and pat dry.

In a large skillet or Dutch oven, bring oil to 350 degrees. Fry sweet potato slices until crisp, about 3 minutes.

Do not crowd oil. Continue until all potato slices are cooked. Sprinkle chips with a pinch of salt and set aside. Preheat oven to 375 degrees. In a medium bowl, toss diced beets with olive oil, salt and pepper.

Arrange on a rimmed baking sheet and roast until tender, about 5 minutes. Set aside.

Bring a small saucepan of water to a boil and add edamame. Cook for 2 minutes, then drain and set aside.

In a medium bowl, combine quinoa and farro. Toss with 4 teaspoons Ginger Ume Plum Vinaigrette and set aside for 10 minutes.

In another bowl, mix shredded Brussels sprouts, cooked beets, edamame and chopped scallions. Stir in remaining 4 teaspoons Ginger Ume Plum Vinaigrette. Combine Brussels sprouts mixture with grains and divide between 4 serving bowls.

Garnish with fried Japanese sweet potato chips. Serves: 4 Per serving: 257 calories (percent of calories from fat, 32), 8 grams protein, 38 grams carbohydrates, 8 grams fiber, 10 grams fat (1 gram saturated), no cholesterol, 57 milligrams sodium.