Lettuce Salad with Sweet Potato and Feta Cheese

Lettuce Salad with Mushrooms and Sweet Potato Crumble

Submitted by Racheli Kirzner, Lakewood, NJ

Four years of high school lunches means a whole lot of salads! I love experimenting with new flavor combinations and ideas so they don’t get too boring. Double (or triple) the sweet potato crumble and mushrooms to add to any of your old favorites.

Salad

• 1 bag spring mix
• ½ red onion, thinly sliced
• sautéed mushrooms (instructions below)
• 4 oz (110 g) feta cheese, crumbled
• sweet potato crumble (instructions below)
• ½ cup sugared pecans, chopped

Sweet Potato Crumble

• 2 large sweet potatoes
• 2 Tbsp olive oil
• 2 tsp kosher salt
• ¼ tsp black pepper

Sautéed Mushrooms

• 8 oz (225 g) white mushrooms, thinly sliced
• 1 Tbsp teriyaki sauce
• 1 Tbsp soy sauce
• 2 tsp brown sugar

Creamy Balsamic Dressing

• ½ cup mayonnaise
• ¼ cup balsamic vinegar
• 1 Tbsp oil
• 1 cube frozen garlic
• 1 Tbsp honey mustard
• salt and pepper, to taste

For the sweet potato crumble: Preheat oven to 350°F (175°C).

Coarsely grate the sweet potatoes using a food processor or hand grater. Place the sweet potato shreds onto a lined baking sheet. Add oil and spices and mix. Place in the oven and roast for 30–45 minutes, tossing every 10–15 minutes (edges burn easily). Should be slightly crispy and golden.

For the mushrooms: Place all the ingredients in a small pot and bring to a boil. Turn the flame to low until the mushrooms are soft, about 10 minutes.

For the dressing: Mix or blend all the ingredients.

Combine salad ingredients in a bowl or deep serving dish, and drizzle with dressing.