It’s your kid’s favorite food (chips) and all the veggies you want them to eat in one deliciously crunchy dish. This sweet potato crisps salad is a medley of textures, flavors and greens. Here’s one healthy meal that’ll have your kiddo saying, “More please!”
Yields 8 Servings
1 large sweet potato
¾ cup oil for frying
1 (8-ounce) bag Romaine lettuce
½ red pepper, sliced into strips
½ yellow pepper, sliced into strips
1 (8-ounce) can hearts of palm, drained
1 small red onion, diced
½ cup olive oil
1/3 cup vinegar
½ cup sugar
3 cloves garlic, crushed
1 tsp imitation mustard
1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Do you plan to make this salad for Passover or do you have another recipe that’s your fave? Share your thoughts with us below!
Founded by a group of women brainstorming ideas for a Jewish high school, A Taste of Pesach started as a recipe pamphlet series based on Passover cooking. The popular cookbook features a diverse set of recipes from delicious Chicken-Wrapped Asparagus to kid-friendly Matzah Balls. Get the book for $20.24 on Amazon.
This recipe is reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.