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
3 – 4 cloves of garlic, minced
30ml red wine vinegar
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.