Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, sweet potato salad with chives and dried basil. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sweet Potato Salad With Chives And Dried Basil is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Sweet Potato Salad With Chives And Dried Basil is something which I’ve loved my whole life. They’re fine and they look wonderful.
Basil Blends Well With Tomatoes & Is A Key In Most Tomato Sauced Italian Dishes. Create Flavorful Meals With McCormick® Sweet Basil Leaves. Steam the sweet potato and cut into cubes. Tear apart the lettuce and spinach into smaller pieces.
To get started with this particular recipe, we must first prepare a few components. You can have sweet potato salad with chives and dried basil using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Salad With Chives And Dried Basil:
- Make ready 2 heads Lettuce
- Prepare 1 bunch Spinach
- Take 1 bunch Chives
- Get 1/2 Sweet Potato
- Take Olive Oil
- Make ready 1/2 Dried Basil Leaf
- Get Seasoning
- Take 1/2 Clove Garlic
This kale salad with sweet potato is my favorite autumn salad. This Is To Make Sweet Potato Salad With Chives And Dried Basil: Steam the sweet potato and cut into cubes. Tear apart the lettuce and spinach into smaller pieces. Chop up the chives and toss the sweet potato, spinach, and lettuce into a bowl.
Steps to make Sweet Potato Salad With Chives And Dried Basil:
- Steam the sweet potato and cut into cubes.
- Tear apart the lettuce and spinach into smaller pieces.
- Chop up the chives and toss the sweet potato, spinach, and lettuce into a bowl.
- Grate the garlic and season however you'd like.
- Drizzle some olive oil and stir well. All Done:)
Tear apart the lettuce and spinach into smaller pieces. Chop up the chives and toss the sweet potato, spinach, and lettuce into a bowl. Roast together for the remaining time or until sweet potatoes are tender and both are nicely caramelized in spots. While the veggies roast, prepare the rest of the salad ingredients. Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
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