Flash forward from my last post to today. The Creative Kitchen Muse returned and prompted me to prepare this wonderfully different salad.
Sweet Potato and Spinach Salad
serves 4 to 6
2 medium to large sweet potatoes, boiled in skins until just fork tender.
1/2 small sweet onion, diced
1/2 cup dried cranberries
2 tsps each, cumin and garam masala
1 tsp each, powdered ginger, marjoram and thyme
1/2 tsp kosher salt
1/2 cup extra virgin olive oil
3 tbs red wine vinegar
2 cups loosely packed baby spinach leaves
Peel potatoes and cut into large cunks. Add remaining ingredients except spinach. Fold gently to keep potatoes intact and place in covered container in refrigerator until ready to serve.
To serve, divide spinach onto plates and top with potato mixture.
I must give thanks to my Kitchen Muse for this recipe. If not for her (I think it is a her) I would still be languishing with my chicken caesar salad and broiled salmon.