Velvety slices of sweet potato make an unexpected accompaniment to rich buffalo mozzarella and fresh herbs in this superb salad. Serve it as an appetizer or add slices of crusty bread for a light meal. Leftovers are wonderful in omelets or sandwiches.
Special Diets:
Ingredients
Method
Preheat oven to 375°F.
Prick sweet potato a few times with a fork and place on a parchment paper-lined baking sheet.
Roast until just soft when pressed but not mushy, about 45 minutes. Cool, then remove skin. Cut into slices about 1/4 inch thick.
Combine oil, parsley, thyme, rosemary, vinegar, garlic and salt in a blender and pulse until chopped. With the motor running, pour in 2 tablespoons water and blend until fairly smooth.
On a platter, alternate slices of cheese and sweet potato. Drizzle with herb dressing and sprinkle with pine nuts and pepper.
Nutritional Info
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.