Greek-Style Roasted Sweet Potato Salad
Prep time: 15 minutes Cook time: 30 minutes total time: 45 minutes servings: 8
Red Wine Dressing: 1/4 cup Filippo Berio Extra-Virgin
Olive Oil 2 tablespoons Filippo Berio Red
Wine Vinegar 2 tablespoons chopped fresh parsley 1 teaspoon honey 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper
Roasted Sweet Potato Salad: 3 tablespoons Filippo Berio
Extra-Virgin Olive Oil 1 tablespoon Filippo Berio Red
Wine Vinegar 1 teaspoon dried oregano 1/2 teaspoon dried mint 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds sweet potatoes, sliced into
1/2-inch rounds 1 cup shredded romaine lettuce 1 tomato, chopped 1/3 cup sliced pitted Kalamata olives
Heat oven to 400 F.
to make red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
to assemble roasted sweet Potato salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. arrange in single layer on parchment paper-lined baking sheet. roast about 30 minutes, or until golden brown and tender.
arrange sweet potatoes on serving platter. top with lettuce, tomato and olives; drizzle with dressing.
Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. alternatively, cut sweet potatoes into wedges.