The Daily SWEAT: Your guide to fitness, daily workouts, and other useful info

Wednesday, March 28, 2012

Bacon and Sweet Potato Salad

Serves 6


Cooked bacon
  • 4 medium sweet potatoes, peeled, cut in cubes;
  • 4 slices bacon;
  • 1 medium onion, finely chopped;
  • 2 cloves garlic, minced;
  • 1 1/2 tbsp homemade or Dijon mustard;
  • 2 tbsp lemon juice;
  • 4 loosely packed cups baby spinach;
  • 2 tbsp lard or other cooking fat;
  • Sea salt and freshly ground black pepper to taste;


  1. Place the sweet potato cubes in a pot of cold water, bring to a boil and reduce to a simmer. Simmer for about 10 minutes, until tender.
  2. In the mean time, cook the bacon slices over a medium heat in a large pan until crisp, about.4 minutes per side. Set aside
  3. Add the onion and garlic to the pan as well as the additional cooking fat and cook until the onions are soft, about 5 minutes. Season liberally with black pepper.
  4. Turn off the heat and stir in the lemon juice and mustard.
  5. Drain the cooked sweet potato cubes and place in a bowl.
  6. Add the baby spinach with the sweet potatoes and combine well and pour the cooked onions with all the drippings on top.
  7. Crumble the cooked bacon over, combine and serve.

No comments:

Post a Comment