Farm Report

Sweet Potato and Spinach Salad

Makes 4 servings


  • 1/3 C very thinly sliced onion
  • 1 T canola oil
  • 1 T orange juice
  • 1 1/2 tsp. rice wine vinegar (not sweetened or seasoned)
  • 3/4 tsp. salt
  • 1 medium sweet potato, peeled and cut into 1/2" dice
  • 4 C packed spinach leaves
  • 1 small red bell pepper, cut into matchsticks


  1. Combine dressing ingredients in a bowl with a whisk or fork.
  2. Put potato in a small saucepan with enough water to cover and bring to a boil; cook 7 to 8 minutes until tender but not mushy. Drain in colander and rinse briefly under cold water to stop the cooking.
  3. Toss dressing with potato, spinach, and pepper. Serve immediately.

Approximate values per serving: Carbohydrates: 7 grams, Net Carbs: 5.5 grams, Fiber: 1.5 grams, Protein: 1 grams, Fat: 2.5 grams, Calories: 51


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