Sweet Potato Salad

Christopher and I made up this Sweet Potato Salad this afternoon.  It is my favorite holiday salad to bring and is a crowd pleaser with everyone; that is unless you tell them before they eat it that it has sweet potatoes.  :o)  

 

Below you see the main ingredients (sweet potato, pineapple, apple and raisins).

 

And mixed with the dressing and a few pecans crumbled on top.

 

 

Sweet Potato Salad

3 cups peeled and shredded sweet potato 

1 cup pineapple tidbits (fresh is best)

1 medium sweet apple, diced

1/4 cup raisins

Pecans (to top the completed salad)

** I don't really measure when making this salad but throw everything in and make it look even.  :o)  Three cups of sweet potatoes is not quite 2 normal sized sweet potatoes so I shred and use all of the sweet potatoe.  I added a bit more pineapple and raisns this time too.

 

Dressing:

1-2 Tbsp. raw unfiltered honey

1-2 Tbsp. lemon juice (I use only 1)

1/2 cup Veganaise

lemon zest

Top salad with chopped pecans.

 

** I had to let my honey soften up before mixing the dressing as it starts to solidify more this time of the year.  Mix the dressing in a separate bowl and when it is throughly mixed pour over salad and stir.  

This salad is great fresh but works well made the night before (I add the raisins and pecans before serving).  

 

I did enjoy a bowl right away.  Mmmm.  :o)

 

Broccoli Slaw Citrus Salad

I made this salad today for lunch. Delicious! You can find the recipe {Here}.

Not Tuna Paté Appetizer

I made these appetizers to bring to a Eating 4 Health meeting this last week.  It is Not Tuna Paté on Ak-mak crackers and topped with a cherry tomato.  They were so yummy and a big hit!  The recipe is from Raw Food Made Easy for 1 or 2 People.  You can watch a video of this recipe being made HERE.

You can find the recipe and a pictorial in another post I did HERE.

Salad Box

One of the best things I do for myself each week is to prepare my salad box. Having this salad box makes healthy eating so much easier and quicker. I can throw together a huge, healthy salad in less than 3 minutes. I can use chopped veggies for a pizza topping or in a pita pocket or tortilla.

The ingredients aren't always the same either so there can be lots of variety. This week I have shredded carrots, red cabbage, zuchinni, red and orange peppers, mushrooms, onions and celery. Other great additions are grape tomatoes, beans (chick peas or black beans), corn, cucumber, black olives, broccoli and cauliflower.

Ideally I prep the veggies for the box as soon as I get home from the grocery store but since I do not have a set time for shopping each week this doesn't always work out; especially if I've shopped at night.

Once prepped I put the covers on all my small containers. I have heard of others who leave the covers off but I prefer to have them on. I also store my dairy free cheese in the salad box along with my sprouted tortillas.

Then on goes the cover and the box is then stored on the bottom shelf of my fridge.

I purchased my green salad box at either Walmart or Target... I can't remember which one anymore. Make sure to measure the fridge space before you purcahse a container or you might come home with a container that doesn't fit.

The salad box is a great tool for quick lunches and snacks too. Just open the lid and let the kids assemble their own salad or veggies to snack on. My Andrew goes for the peppers everytime!

Enjoy God's amazing healthy fast food in under 3 minutes from your salad box.

This post is linked to Tasty Tuesday.