Ingredients

Crisps:

  • 1 large sweet potato
  • ¾ cup oil for frying

Salad:

  • 1 (8-ounce) bag Romaine lettuce
  • ½ red pepper, sliced into strips
  • ½ yellow pepper, sliced into strips
  • 1(8-ounce) can hearts of palm, drained
  • 1 small red onion, diced

Dressing:

  • ½ cup olive oil
  • 1/3 cup vinegar
  • ½ cup sugar
  • 3 cloves garlic, crushed
  • 1 tsp imitation mustard

Directions

  1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
  2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
  3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
  4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.

Yields: 8 servings