Most days I try to eat a salad full of fresh veggies and leafy greens. To do this I have to keep a variety of fresh ingredients on hand.
Tonight I was craving a salad, but also something warm. So I sliced up a large sweet potato, tossed it in a bit of olive oil and roasted it in the oven while I prepared my salad.
Into my salad spinner went a couple handfuls of baby spinach and spring mix - both organic. After a good rinse and a spin...
...I loaded up 2/3rds of my dinner plate with the greens and topped them with sliced cucumber, green pepper, broccoli slaw, cherry tomatoes, a sprinkling of sunflower seeds, a tablespoon of feta cheese and added a drizzle of Annie's Natural organic salad dressing: Papaya Poppy Seed.
The other 1/3 of my plate held the perfectly roasted sweet potato chunks (25 minutes in a 375deg oven).