Delicious Lunch Salad
Ok Livejournal, I forgive you... for now.
I made the most scrumptious salad for lunch today, inspired by a recipe in a fall issue of Vegetarian Times.
Kenzie's Sweet Potato & Rice Lunch Salad
about 1.5 - 2 c rice (I used leftover brow rice from Chinese food).
Zest of 1 orange
1 c. fresh blueberries
2 T balsamic vinegar
2 small yams
3 small white sweet potatoes
1 red onion
2T olive oil
1 can water chestnuts (quartered, or sliced)
Salt & Pepper
Preheat oven to 475.
peel and dice the potatoes into a 1/2- 1 inch chop, put in baking dish
chop red onion into 1 inch pieces, place in baking pan.
Add olive oil, and season with salt and pepper
Bake for 15 minutes or until tender, occasionally stirring. Add water chestnuts, and bake for additional 5 minutes
Meanwhile, warm rice, then zest orange over rice. Add 2 T balsamic vinegar stir well. Add blueberries, stir well.
Allow potato mixture to cool slightly, the mix in with rice and blueberries.
Serve over fresh spinach.
I made the most scrumptious salad for lunch today, inspired by a recipe in a fall issue of Vegetarian Times.
Kenzie's Sweet Potato & Rice Lunch Salad
about 1.5 - 2 c rice (I used leftover brow rice from Chinese food).
Zest of 1 orange
1 c. fresh blueberries
2 T balsamic vinegar
2 small yams
3 small white sweet potatoes
1 red onion
2T olive oil
1 can water chestnuts (quartered, or sliced)
Salt & Pepper
Preheat oven to 475.
peel and dice the potatoes into a 1/2- 1 inch chop, put in baking dish
chop red onion into 1 inch pieces, place in baking pan.
Add olive oil, and season with salt and pepper
Bake for 15 minutes or until tender, occasionally stirring. Add water chestnuts, and bake for additional 5 minutes
Meanwhile, warm rice, then zest orange over rice. Add 2 T balsamic vinegar stir well. Add blueberries, stir well.
Allow potato mixture to cool slightly, the mix in with rice and blueberries.
Serve over fresh spinach.