Try our Layered Sweet Potato and Spinach Salad for a colorful Christmas side dish! Layer on the goodness with this vibrant sweet potato-spinach salad.
What You Need
Original recipe yields 12 servings
1 lb. sweet potato es (about 2), cut into 1/2-inch pieces
5 cups chopped radicchio
2 cups coarsely chopped clementine s
1/2 cup ATHENOS Balsamic Vinaigrette Dressing with Aged Modena Balsamic Vinegar
1 pkg. (5 oz.) baby spinach leaves
1/2 cup chopped PLANTERS Pecans, toasted
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup chopped dates
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Let's Make It
Cook potatoes in boiling water in saucepan 6 to 8 min. or until tender; drain. Cool completely.
Place potatoes in 3-qt. bowl; top with layers of radicchio and clementines. Drizzle with dressing.
Top with layers of remaining ingredients.
Substitute red cabbage for the radicchio.
This salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
You will need to purchase about 1 large head radicchio and 4 clementines to get the chopped cup measures needed to prepare this colorful salad.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.