Sweet and White Potato Salad with Mixed Greens

I found this today and thought it looked great to try!

Sweet and White Potato Salad with Mixed Greens
6 or more servings

1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought), or as needed to moisten potatoes
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping

Microwave the sweet potato for 3 minutes or so, just until done but still nice and firm. Then, microwave the white potatoes, starting with 5 minutes, then adding 1 minute until they, too, are done but still firm. Plunge the sweet potato and white potatoes into a bowl of cold water. If you prefer not to microwave, you can bake all the potatoes ahead of time.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

Greek Salad with Homemade Croutons

Greek Salad with Homemade Croûtons

First you'll want to make the croûtons. You'll need:

A small loaf of French bread (about 4 to 6 slices)
5 or 6 tablespoons butter
1 to 2 cloves of garlic (I used the minced garlic in a jar)

1. Preheat the oven to 350.
2. Cut slices of French bread into cubes



3. Melt butter in microwave or on stove top
4. Add garlic to butter and continue to cook about a minute
5. Coat bread cubes in butter mixture and bake on baking sheet for 15 minutes.



For this salad I made a simple dressing but you could use any Greek Dressing. For mine I used:

1 cup Olive Oil
3 teaspoons garlic powder
3 teaspoons dried oregano
2 teaspoons pepper
2 teaspoons salt
2 teaspoons Dijon mustard
1 cup red wine vinegar

Mix everything except vinegar, then pour in vinegar and mix vigorously. Store tightly covered at room temperature.



Now on to the salad!

2 hearts romaine lettuce
Sliced Black Olives
Grape Tomatoes
1/2 Red Onion
Feta Cheese

1. Cut lettuce with a non metal knife. I love this ceramic knife my brother in law gave me for Christmas (thanks Eric!). Metal knives will brown the lettuce and this one keeps it nice and fresh. Not only that, but the proceeds from this knife benefit the Susan G Komen Foundation. Only use the nice green parts, discard the parts where it starts to turn white.



2. Slice the onion how you like it and throw everything in the bowl. Top with feta cheese, croûtons, and dressing. Toss and enjoy!




I loved this salad. Two out of three children loved this salad. All children loved the croûtons. Sean hates vinegar and did not like the salad at all, though he couldn't get past the dressing to let me know if he liked the croûtons. :P

As usual, if you tried the salad, dressing, or croûtons, please comment and let me know if you liked them, what you changed, etc. Let me know what you think!

Check in tomorrow for Black Bean Burgers with Chipotle Mayonnaise and Oven Roasted Potatoes!