This delicious and satisfying salad is loaded with sweet potatoes and bacon tossed in a creamy peanut mustard dressing. Best of all, it comes together in about 12 minutes.
Dairy-Free, Low Sugar
400gramssweet potatoes(one large one cut into 1/3-inch sticks)
1teaspoonwhole grain mustard
50gramsbacon(cut into 1/8-inch batons)
mizuna(mâche or mesclun work as well)
Add the sliced sweet potatoes to a medium pot of generously salted water. Bring to a boil and cook until the they're are no longer crunchy but are still firm (5-7 minutes).
Whisk the mayonnaise, peanut butter, mustard and soy sauce together in a medium bowl.
Fry the bacon until browned but not crispy and drain on paper towels.
When the sweet potatoes are done, drain them well and add them immediately to the dressing along with the bacon.
Toss to coat evenly. Serve warm over a bed of greens, or let it cool to room temperature. If you make this in advance, let it come up to room temperature or reheat it slightly as it's not as good chilled.