Spinach & Sweet Potato Salad

(makes 4 servings)

Ingredients:

• 1¼ lb. sweet potatoes, cut into 1” cube
  
• ¼ cup olive oil
  
• 1 tsp. salt
  
• 2 thick slices bacon (2 oz. total weight)
  
• 1 red bell pepper, chopped
  
• 1 small red onion, halved and thinly sliced
  
• 1 Tbsp. finely chopped ginger
  
• 1 tsp. ground cumin
  
• ⅓ cup orange juice (from 1 orange)
  
• 1 lb. fresh baby spinach
  

Preparation:

• Preheat oven to 400 degrees F. Arrange sweet potatoes on baking sheet, drizzle with 2 Tbsp. of the oil, sprinkle with ¾ tsp. of the salt, and toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove from oven but leave on pan until ready to use.
  
• Cook bacon in nonstick skillet over medium heat while potatoes roast, turning once or twice, until crisp. Drain on paper towels and pour off fat, leaving any darkened bits in pan. Chop bacon. Put pan back over medium heat and add remaining oil. When hot, add bell pepper, onion, ginger and remaining salt. Cook, stirring once or twice, until vegetables are crisp-tender. Stir in cumin and bacon. Stir in orange juice and turn off heat.
  
• Put spinach in large bowl. Add sweet potatoes, warm dressing, and ground black pepper to taste and toss. Season with salt to taste.
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 346 Calories, 8 g Protein, 30 g Carbohydrates, 6 g Dietary Fiber, 23 g Fat, 5 g Saturated Fat, 863 mg Sodium