From February/March 2016 issue
Serves 4

Ingredients

For the salad:

  • 2 medium sweet potatoes (about 3/4 pound), peeled and cut into 1-inch chunks
  • 1 TBSP extra-virgin olive oil
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp sea salt
  • 4 cups chopped romaine lettuce
  • 1 cup finely chopped kale
  • 1 cup thinly sliced green cabbage
  • 3 boiled eggs, peeled and chopped
  • 4-6 slices bacon, cooked and crumbled
  • 1 medium Gala or Pink Lady apple, cored and chopped

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey
  • 1/4 cup

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