Baby Salad Greens with Sweet Potato Croutons and Stilton
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1large sweet potato (10 to 12 ounces), peeled and cut in ½-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 ½ cup)
- 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
For the Salad
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
205 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 390 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
- Step 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.
- Step 3
Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
- Step 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.
Private Notes
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Cooking Notes
helene
I don't see in the preparations where to use the "fresh herbs"
Seashell
I made this with goat cheese, used greek yogurt instead of buttermilk, and roasted the sweet potatoes and it was fabulous! The only caution I would have is not to overcook the sweet potatoes. Mine were a bit too soft, but then again, no one seemed to notice but me. This is a really good salad to make for a dinner party.
Supermom
A great choice for a kid to have for dinner, especially the sweet potatoes that my kid loves. Excellent choice for a dinner!
Fi
When I make this salad I prefer to roast the sweet potato croutons well before and let them cool. You can also add grilled asparagus and shallots along with an assortment of greens. Just before serving I toast a large handful of pine nuts and scatter them through. I ve made this salad for years and it's loved by all, great to serve with barbecued lamb.
cmn
Used a goat feta instead of blue and Greek yogurt instead of buttermilk - both worked great
Leah
Save yourself some time and roast or oven fry the sweet potatoes; the herbs are tossed in as part of the salad greens. This is particularly good with barbecue!
helene
I don't see in the preparations where to use the "fresh herbs"
Diane
The herbs are part of the salad greens.
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