Baby Salad Greens with Sweet Potato Croutons and Stilton

Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses I like for this salad are goat cheese and feta.

Ingredients

For the salad

• 1large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
• 1tablespoon extra virgin olive oil
• 16-ounce bag baby salad greens
• 1tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
• 2ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)

For the dressing

• 1tablespoon fresh lime juice
• 1teaspoon balsamic vinegar
• ½teaspoon Dijon mustard
• 1small garlic clove, minced
• Salt and freshly ground pepper
• 2tablespoons extra virgin olive oil
• ¼cup buttermilk

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    222 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 11 milligrams cholesterol; 254 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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Serves 4

Preparation

1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

20 minutes