Sweet Potato and Spinach Salad
7.9g
Net Carbs
1.5g
Protein
3.5g
Fat
2.2g
Fiber
75
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/2 tablespoon Sodium and Sugar Free Rice Vinegar
- 3/4 teaspoon Salt
- 1 small Sweet Red Pepper
- 1 sweetpotato, 5" long Sweet Potato
- 4 cups Baby Spinach
- 1/2 small Red Onion
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 fluid ounce Freshly Squeezed Orange Juice
- 1/4 teaspoon Black Pepper
Directions:
- Combine onion, oil, juice, vinegar, salt, and pepper in a bowl.
- Cut potato into 1/2-inch dice. Put potato dice in a small saucepan with enough lightly salted water to cover and bring to a boil.
- Cook until tender but not mushy, about 8 minutes. Drain in a colander.
- In a large bowl, toss potato, spinach and pepper with dressing.
- Serve immediately.
