Sweet Potato and Spinach Salad

I do admit, it is very unusual to have raw sweet potato in a salad but the Yoghurt salad dressing transforms this salad to a crisp, nutritious and fabulously delicious meal.

Yoghurt Salad Dressing:

250ml plain yoghurt

125ml sour cream

125ml buttermilk

3 – 4 cloves of garlic, minced

5ml salt

30ml red wine vinegar

60ml honey

Add all the ingredients to a glass jar and shake well to amalgamate.

Store leftover dressing in the refrigerator and enjoy with other salads.

200g baby spinach leaves

250ml grated sweet potato; about one large sweet potato

250ml cubed apple

250ml cubed pear

125ml pecan nuts, roughly chopped

125ml dried cranberries

125ml Yoghurt Salad Dressing

Wash and peel the sweet potato and grate it coarsely into a mixing bowl.

Immediately pour on the Yoghurt Salad Dressing to prevent it from oxidising.

Cube the apple and pear with skins on and add to the sweet potato. Mix through.

Add the pecan nuts and cranberries and give the ingredients another mix.

Lay the spinach leaves onto a serving platter and spoon the mixed ingredients on top.

Serve with fresh bread and a fruity glass of white wine.

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