This is a recipe tweaked a lil' from my AMAZING friend Barbara Dunn. My kids eat it up like candy, and it is a an amazingly beautiful salad, whole-foodalicious, and a Kick-A alternative to those sugary thanksgiving Yams or Sweet Potato's.....I PROMISE this salad will knock your socks off....If I can find a picture, I will add it later.<3 br="br">
You will need:
1 cup dried cranberries,
3 cubed avocado's,
half a red onion chopped.
peeled, cubed steamed Sweet Potato's.
2/3 cup Shelled Pistachio's.
Directions: Place cubed baked potato on a cookie sheet or in a glass pan, drizzle with olive oil ,then toss with rosemary and sea salt. Broil in Oven on high for about 10 minutes, check on every 2 minutes so they do not burn, done when you can pierce easily with a fork....pour in a glass bowl and chill in the refrigerator while prepping the rest of the food. When chilled, toss everything in together mix well and add dressing.
Toss with dressing of:
Syrup, 1/4 c Balsamic Vinegar , juice of 1/2 lemon , T olive oil.
Let the flavors rest together and serve.