Chorizo, Sweet Potato, Roasted Pepper & Manchego Salad
Recipe: #9816
June 09, 2013
Categories: Salads, Side Dishes, Pork Sausage, Cheese, Sweet Potato/Yam, Spanish, Sunday Dinner, Gluten-Free, No Eggs, more
"This would make a lovely luncheon salad or light dinner. We served it as a starchy side instead of potato or rice. Adapted from a recipe by Katie Quinn Davies."
Original is 3 servings
Ingredients
- DRESSING
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Nutritional
- Serving Size: 1 (204.3 g)
- Calories 413.8
- Total Fat - 32.1 g
- Saturated Fat - 8 g
- Cholesterol - 32.9 mg
- Sodium - 470.4 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 3.8 g
- Sugars - 2.5 g
- Protein - 15.3 g
- Calcium - 214.8 mg
- Iron - 2 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Arrange arugula on a serving platter.
Step 2
Slice sweet potato as you would yams, and arrange on arugula.
Step 3
Thinly slice chorizo and brown in a nonstick skillet a few minutes to render out excess fat; drain on a paper towel.
Step 4
Slice roasted pepper.
Step 5
Sprinkle salad with peppers, chorizo, cheese, and almonds.
Step 6
Whisk together oil, lemon juice, basil paste together and season with salt and pepper.
Step 7
Serve dressing over salad.
Tips
No special items needed.
2 Reviews
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