Sweet Potato Salad with Creamy Garlic Dressing

Sweet Potato Salad with Creamy Garlic Dressing

Serves 8

 

My Sweet Potato Salad with Creamy Garlic Dressing is a healthy, tasty and mayo-free version of traditional potato salad!

 

What You’ll Need:

Tin Foil

Parchment Paper

A Baking Sheet

A Sharp Kitchen Knife

Measuring Cups & Spoons

A Blender

A Spatula

A Large Bowl

A Large Pot

Colander

Salad Spoons

A Serving Platter

 

Ingredients:

4 Heads Garlic

2 Tsp Grapeseed Oil

1/4 Cup Lemon Juice

2 Tbsp Dijon Mustard

1 Cup Almond Milk

1/2 tsp Sea Salt

Hot Sauce to Taste

2 Tbsp Fresh Dill, Chopped

2 Tbsp Fresh Tarragon, Chopped

3 LBS Sweet Potatoes, Chopped in Half Inch Cubes

1 Tsp Sea Salt

2 Large Fennel Heads

1/4 Cup Fresh Basil, Chopped

Fresh Ground Pepper

 

How To Put It Together:

1) Preheat the oven to 375 degrees Fahrenheit. Slice off the pointy tops of the garlic heads exposing the cloves; set aside. Lay a square piece of tin foil on your work surface a lay a slightly smaller piece of parchment on top of it. Place the garlic heads in the center of the parchment, drizzle them with the oil and wrap the parchment and foil around the garlic heads forming a tent. Place the foil tent on a baking sheet and place the baking sheet in the center of a 375  degree oven for one hour or until the garlic is very golden and very soft.

 

2) Remove the baking sheet from the oven and transfer the garlic tent to your work surface. Gingerly open the tent to release the steam. Open the tent completely and allow the garlic to cool enough so that you can safely handle it.

 

3) Once the garlic is cool, squeeze the softened cloves into the blender.  Blend to puree garlic stopping to scrape down the sides of the blender with a spatula. Add the lemon juice, almond milk, sea salt, hot sauce and fresh herbs; blend until smooth. Pour the dressing into a large mixing bowl while you prepare the other ingredients.

 

4) Put a large soup pot on the stove filled three-quarters of the way with water. Add the sea salt to the water and bring it to a rolling boil. Add the sweet potatoes, bring them to a boil and cook for three about minutes – you want them tender crisp, not mushy. Place a colander in the sink and drain the pot of potatoes in the colander. Run cold water over the potatoes to stop the cooking process. Shake as much of the water off of the potatoes as you can – you want them as dry as possible so not to water down the dressing. Add the potatoes to the bowl with the dressing and toss them with the dressing. Set it aside while you prepare the fennel.

 

5) Remove the tops of the fennel heads, reserving a few of the fronds. Finely chop about two tablespoons of the fennel fronds and set aside. Slice the fennel heads into quarters and set three of the quarters aside. peel off the tough outer leaves and lay the fennel quarter on its side to remove the core. Holding the fennel firmly, cut diagonally along the side of the core to remove it. Repeat with the other three pieces and chop the fennel (as you would celery) and add to the bowl. Sprinkle the fennel fronds and the fresh chopped basil into the bowl plus a few grinds of fresh ground pepper and toss again. Plate the salad on a serving platter.

 

6) Serve and enjoy!

 

Nina’s Tasty Tip:

Creamy Garlic Dressing make a delicious cole slaw dressing as well!
 

Nutrition:

• 194 Calories

• 4 Grams of Protein

• 42 Grams of Total Carbohydrates

• 8 Grams of Sugar

• 7 Grams of Fiber

• 2 Grams of Total Fat

• 0 grams of Saturated Fat

• 0 grams of Trans Fat

• 0 mg of Cholesterol

• 480% RDA Vitamin A

• 34% RDA Manganese

• 28% RDA Vitamin C

• 25% RDA Potassium

• 23% RDA Vitamin B6

• 20% RDA Sodium

• 16% RDA Copper

• 15% RDA Pantothenic Acid

• 14% RDA Magnesium

• 13% RDA Calcium

• 12% RDA Phosphorus

• 11% RDA Thiamin

• 11% RDA Vitamin K

• 10% RDA Iron

• Glycemic load: 16