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–+ servings

Chorizo and Sweet Potato Salad

Sue Lau
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5 from 15 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Course Salad, Salad dressings
Cuisine Spanish
Servings 2
Calories 399 kcal

Ingredients
  

  • 3 cups arugula and mache blend
  • 2 ounces Spanish chorizo cured
  • 5 to 6 ounces sweet potato baked and cooled
  • 1 fire-roasted red pepper peeled and seeded
  • 1 ounce shaved Manchego cheese
  • 2 tablespoons almonds sliced toasted almonds

DRESSING

  • 2 tablespoon extra virgin olive oil I used rosemary infused oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper
  • 1/4 teaspoons basil paste

Instructions
 

  • Arrange arugula on a serving platter.
  • Slice sweet potato as you would yams, and arrange on arugula.
  • Thinly slice chorizo and brown in a nonstick skillet a few minutes to render out excess fat; drain on a paper towel.
  • Slice roasted pepper.
  • Sprinkle salad with peppers, chorizo, cheese, and almonds.
  • Whisk together oil, lemon juice, basil paste together and season with salt and pepper.
  • Serve dressing over salad.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 19gProtein: 12gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 33mgSodium: 387mgPotassium: 465mgFiber: 4gSugar: 4gVitamin A: 11044IUVitamin C: 21mgCalcium: 256mgIron: 2mg
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