SWOODLE SALAD
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8 lbs. sweet potatoes, fresh
5 lbs. red beets
1 bunch, scallions
3/4 cup toasted pumpkin seeds, walnuts, almonds (optional)
Vinaigrette Dressing:
1.5 cups apple cider vinegar
1 cup lime juice
1 cup oil, olive or veg.
2/3 cup mint, fresh
1 cup honey
2 tablespoons Dijon mustard
1 teaspoon salt
2 teaspoons black pepper
Wash and peel sweet potatoes and beets. Use a spiralizer to cut potatoes and beets into long, curly strips. Use kitchen sheers to cut strips into easy-to-eat lengths. Or, shred potatoes and beets. Combine potatoes and beets in large bowl or pan. Cut scallion tops on an angle to make rings. Use entire scallion. Add scallions and optional toasted nuts to potato=beet mixture. Prepare Vinaigrette dressing. Whisk together all ingredients until emulsified. Add dressing to vegetables. Toss gently. Refrigerate until service.
# Portions: 50
Portion Size: 1/2 cup
1/2 cup=1/4 cup Red/Orange & 1/4 cup Other
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