Spinach, Sweet Potato, and Shiitake Salad

Loaded with fiber this is a wonderful winter salad. To save time, instead of baking the sliced sweet potatoes on the oven, microwave whole, unpeeled potatoes and then peel and slice them after cooking.

  • 1 pound sweet potatoes, peeled, halved lengthwise, and cut crosswise into 1/3-inch slices
  • 1/3 cup walnuts, shelled
  • 2 cloves garlic, minced
  • 12 ounces fresh shiitake mushrooms, stems discarded and caps thickly sliced
  • 1/4 teaspoon salt
  • 12 cups spinach leaves
  • 4 teaspoons olive oil 
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard

Preparation time | 10 minutes

Cooking time | 25-30

1. Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet coated with non- minutes stick cooking spray, and bake until tender, out 15-20 minutes. Remove the potatoes from the oven and cool. Toast the walnuts in a separate pan in the oven until crisp, about 5-7 minutes. Coarsely hop the nuts when they are cool enough to handle

2. Heat a large nonstick skillet coated with cooking spray over medium heat.

3. Add half the mushrooms, sprinkle them with the salt, and cook until they begin to soften, about 4 minutes. Add the remaining mushrooms and cook until all the mushrooms are tender, about 5 minutes.

4. Place the spinach in a large bowl. Add the sweet potatoes and walnuts. Remove the mushrooms from the skillet with a slotted spoon and add to the bowl with the spinach.

5. Add the oil, vinegar, and mustard to the skillet, and whisk over high heat until warm. Pour the dressing over the salad and toss to combine.

Each serving providesCalories 256, fat 11 g, saturated fat 1 g, cholesterol 0 mg, sodium 320 mg, carbohydrates 37 g, fiber 7 g, protein 7 g.

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