October 07, 2014

taco salad with sweet potato and honey-lime dressing

This is fresh, healthy, and perfect for lunch or dinner.  With the protein from the beans it can be a main course or it would also be great served with chicken or steak quesadillas as a side!

Servings 4-6 (as a main course)
Total Time 20 minutes

  • 5 ounces spinach or mixed greens, chopped
  • 4 ounces watercress, chopped
  • 3 baked sweet potatoes, diced
  • 2 cups refried beans (you can use canned or make your own, Refried Beans which is shown using black beans)
  • 2 bunches of green onions, chopped
  • 1/2 pint cherry tomatoes, halved
  • 2 cups chopped cilantro
  • 8 ounces feta, crumbled
  • cumin
  • chili powder
  • 4 teaspoons fresh lime juice
  • 2 teaspoon honey
  • 4 teaspoons olive oil
  • course salt


In a small bowl combine the lime juice, honey, and olive oil.  Season to taste with salt.  Set aside.

Layer the veggies, starting with the greens and watercress, followed by tomatoes, sweet potatoes, beans (drop spoonfuls onto the salad, like you would when making cookies onto the cookie sheet), onions, tomatoes, cilantro, and feta.  Sprinkle with cumin and chili powder, and then drizzle with honey-lime dressing.


No comments:

Post a Comment