Friday, 30 March 2012

Spinach Salad with Sweet Potato Crisps & Foodie Pen Pal Reveal!

The Lean Green Bean

I think I mentioned a while ago that I was participating in a foodie pen pal exchange arranged by Lindsay and The Lean Green Bean  My pen pal was Meghan at A Dash of Meg - the awesome girl who sent me a box of goodies in the mail.  Thanks Meghan!!!

Here is what she sent me!  How lucky am I !?!

She sent me wonderful tea from DAVIDsTEA that has become one of my favourites along with flavoured agave syrup - coconut.  It was amazing in my cappuccino! It has a very subtle coconut taste that wasn't overwhelming but made my coffee super yummy.

She also sent me two things that I was really excited about - the first was walnut oil.  I had never tried it before - AMAZING!  Meg suggested I try it on its own as a salad dressing - which I did.

Meghan also sent me beets.  This was really delicious and funny for me.  When Meghan and I were paired up and she checked out my blog my post was beet hummus and guess what Meg was making beet hummus... dodododo (twilight zone music).

The beets were super good!  I put the walnut oil and beets into a salad...

Spinach Salad with Sweet Potato Crisps

by Denise Boyd Dunlop
Prep Time: 30 minutes
Cook Time: 20 minutes
Keywords: entree salad vegetarian
Ingredients (serves 4)
  • 4 - 6 cups washed and torn baby spinach or baby green salad mix
  • 1 sweet potato peeled and sliced as thinly as possible (I used a vegetable peeler)
  • 2 teaspoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 pickled beets chopped
  • 1/4 cup goats cheese crumbled
  • 2 tablespoons walnut oil
  • 1/2 lemon cut into wedges
Preheat oven to 350. Toss sweet potato slices in olive oil. Lay slices on parchment paper lined cookie sheets and place in oven. Turn sweet potato slices over after 10 minutes of cooking. Watch carefully to prevent crisps from burning. Remove from oven when they are starting to brown and are cooked through.
Spread salad greens on plates. Arrange chopped beet on outside parameter of plate. Pile sweet potato crisps in the centre of the salad. Sprinkle with walnut oil. Serve with a lemon wedge, if desired.
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  1. i've heard her talk about that walnut oil! must try!!

  2. Coconut agave syrup sounds amazing, and the salad sounds great. I love pickled beets. My mother used to make them!