Ingredients:
·
3 cups peeled and
diced sweet potatoes
·
1 tbsp coconut oil
·
1 apple diced
·
8 strips of bacon,
diced
·
2 leeks, thinly sliced
·
6 oz of fresh baby
spinach
·
Handful of sliced
almonds for garnish
Dressing:
·
¼ cup olive oil
·
1 tbsp apple cider
vinegar
·
1 tsp spicy brown
mustard (from Trader Joe’s)
·
Fresh ground black
pepper to taste
·
1 tbsp of dried basil
·
Pinch of cayenne
pepper
Instructions:
1.
Preheat your oven to
400. Toss the diced sweet potatoes with the coconut oil and spread evenly
on a baking sheet. Bake in your preheated oven for 20 minutes.
2.
While the sweet
potatoes are baking, cook the diced bacon in a large skillet. Once the
bacon is crispy, add the sliced leeks in with the bacon and saute for another
4-5 minutes.
3.
Put your spinach in a
large salad bowl and add the bacon and leek mixture. Toss well, letting the
warm bacon wilt the spinach. Add the apples and sweet potatoes to the
salad and toss together.
In
a separate bowl whisk together the salad dressing ingredients. Pour over
the salad, mix well and garnish with the sliced almonds
2 C spinach, 1/2 C sweet potato, 1/4 apple is 23 g carbs
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