website. The following recipe was given to me by a CT NOFA member who made it for our Annual Meeting potluck lunch, but was unable to attend the event because of the snow.
Sweet Potato, Walnut and Green Bean Salad on Baby Arugula
Serves 8. Active time 35 minutes, plus 20 minutes for roasting potatoes.
Tangy Yogurt Dressing:
½ cup plain nonfat yogurt
2 tbsp apple cider vinegar
2 tbsp chopped sun-dried tomatoes
1 tsp dijon mustard
½ tsp sea salt
¼ tsp ground black pepper
8 cup of baby arugula
sea salt and pepper to taste
2 Lbs of sweet potatoes
1 tbsp rosemary
2 cloves garlic
2 cups trimmed and halved green beans
1 cup coarsely-chopped walnuts
¼ cup fresh parsley
Mix the dressing ingredients in the blender until smooth. Set aside.
Scrub sweet potatoes with a vegetable brush. With skins on, dice into ½" cubes.
Toss with olive oil, rosemary and fresh garlic. Put potatoes on a cooking sheet or pizza stone. Place in a 450 degree oven for about 15 minutes. Periodically check the potatoes and flip with a spatula. Remove when golden brown. Cool.
Steam green beans until tender. Immediately rinse under cold water to stop cooking so they remain crisp. Let dry.
In a bowl, toss potatoes, beans, walnuts, and parsley with dressing.
Arrange over baby arugula. Sprinkle with sea salt and pepper to taste.
This delicious and easy salad supplies you with an incredible array of nutrients. Walnuts are high in anti-oxidants and are the richest source of omega-3s. Arugula is a great source of beta-carotene, vitamin C, calcium and vitamin K. Parsley contributes iron, potassium and vitamin C.
Our Annual Meeting was a great event! If you missed it because of the weather, or for any other reason, or if you made it and want to attend more of our events, check out the CT NOFA website, or the Organic Land Care website to learn more about upcoming events, including our OLC Annual Gathering, OLC Accreditation Course, and CT NOFA Winter Conference.
Have a great week!