Warm sweet potato, sundried tomato and arugula salad | Heart and Stroke Foundation
A perfect accompaniment to any grilled or roasted meat.
Ingredients
- 4 cups (1 L) sweet potatoes, peeled and cubed
- 3 tbsp (45 mL) canola oil, divided
- ½ cup (125 mL) sundried tomatoes, not packed in oil
- ½ cup (125 mL) grated Reggiano Parmesan or crumbled Feta cheese
- 4 cups (1L /142 g) package arugula (or spinach or mixed greens)
- 4 green onions, chopped
- 1 tbsp (15 mL) balsamic vinegar
- 1 tsp (5 mL) Dijon mustard
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