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Author Notes: This is another one of those simple-is-best salads, where you can really taste the ingredients. Try it as a first course with a roast chicken, or as a full meal in itself. And reward yourself: don’t skimp on the cheese. You deserve it. - Furey and the Feast
- 1 sweet potato
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried rosemary, crushed
- 4 cups packed arugula
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper, to taste
- Shaved Parmesan cheese
- Preheat oven to 425 degrees. Cut sweet potato into crouton-sized pieces and arrange on a parchment-lined baking sheet. toss with 1 tablespoon olive oil, rosemary, salt and pepper. Roast for 15 to 20 minutes, or until pieces are browned and tender. Remove from oven and set aside to cool.
- In a large bowl, add arugula, olive oil, vinegar, salt and pepper. Toss mixture until all leaves are coated. Throw in roasted sweet potatoes, toss, and garnish with shaved Parmesan.
Freeze It Right There
A fruity, frozen spin on a classic.
A bananas frozen daiquiri.
Community Picks: Lettuce-Free Salad
All you need for Memorial Day.
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Grind it real good.