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 table spoon 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 o lives

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.