Spinach Salad with Orange-Soy Dressing, Candied Almonds and Sweet Potato Crouton
1/4 freshly squeezed orange juice
1 1/2 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 cup safflower or other light oil (I used hemp, delicious and nutritious!) Candied Almonds:
1/2 cup slivered almonds
1 1/2 teaspoon agave nectar (or brown rice syrup)
1 teaspoon or so cooking oil
salt Sweet Potato Croutons:
1 medium sweet potato, cubed
1/2 teaspoon each basil, oregano, chili powder
1/4 teaspoon each mustard powder, onion
powder, garlic powder
Cooking oil Salad:
1 beet, shredded
Desired amount of fresh baby spinach leaves
1 carrot, shredded
2 oranges, peeled and chopped
The recipe for the Orange-Soy Dressing is provided courtesy of The New Now and Zen Epicure with permission from the Book Publishing Company.
It's very important to squeeze the orange juice right before using, or it will lack the necessary aroma and flavour. Mix the juice, soy sauce, and vinegar together, then whisk in the oil slowly until thickened.
Turn oven on 'broiler' setting. Spread almonds out on a baking sheet and drizzle with nectar/syrup and oil. Use desired amount of salt. Bake under broiler until lightly browned. Set aside to cool.
Sweet Potato Croutons:
This is basically how I always eat sweet potatoes, this time only in smaller cubes with a nice crispy texture.
Cube sweet potatoes about 1/2-1 inch in size. Mix spices in a Tupperware-type container. Throw in sweet potato, put on the lid and shake. Empty onto lightly oiled baking sheet, spraying a little extra oil on top of the potatoes.
Bake for about 10 mins on 350 (keep checking to see if potatoes have softened). Once they are almost cooked, turn on the broiler in your oven. Lightly brown the croutons, remove from oven, flip them over, spray lightly with oil and return to oven to lightly brown under the broiler again.
Mix all salad ingredients together in large salad bowl with almonds, croutons and salad dressing!