Mexican Salad
"Just before falling asleep a few nights ago, I came up with a new theory. About salad. (Really, Erin? Salad is what you lie awake thinking about?) When it’s a delicious Mexican Salad with a creamy lime dressing, chunks of roasted sweet potatoes, and other healthy, yummy goodies that make every forkful more captivating than the last, you bet I do! Crisp, flavorful, and filling, this salad is a complete experience blend of textures and flavor. It’s made with crisp romaine lettuce, hearty black beans, and other go..."
INGREDIENTS
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1/4 cup raw pepitas
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2 medium/large sweet potatoes ((about 2 pounds) peeled and chopped into 1-inch chunks (5 cups) or 3 1/3 cooked)
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2 tablespoons extra virgin olive oil
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3/4 teaspoon ground chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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½ teaspoon kosher salt
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1 large head romaine lettuce (chopped (6 cups))
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1 pint cherry tomatoes (halved)
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1 can ((15 ounces) reduced sodium black beans, drained and rinsed)
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1 small jalapeno (cut into thin rounds, seeds/membranes removed if desired (removing will yield a more mild salad; heads up—it's pretty spicy if you include it), 1/4 cup)
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1 small bunch radishes (thinly sliced (about 1 cup))
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1/4 cup packed cilantro leaves
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Crumbled feta cheese (goat cheese, or queso fresco (optional, for serving))
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Tortilla strips or crushed chips (for serving)
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2/3 cup nonfat plain Greek yogurt
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2 tablespoons extra virgin olive oil
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Zest and juice of 1 medium lime (1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
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1 clove minced garlic
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½ teaspoon kosher salt
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1/2 teaspoon ground cumin
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