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Wild Rice Sweet Potato Salad With Creamy Mango Dressing

Wild Rice Sweet Potato Salad With Creamy Mango Dressing is built on Wild Rice, Nonfat Chicken Broth, Water, Sweet Potato, and Apple. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2 cup
• 1 cup
• 1
• 1
• 1 tbsp
• 1/2 cup
• 1 bunch
• 1/2 cup
• 7 oz
• 3/4 cup
• 3 tbsp
• 1/8 tsp
• 1/8 tsp
• 1/4 cup

Method (preview)

1. 1

   To Make the Dressing: Combine all ingredients in a blender or food processor.

2. 2

   Blend until smooth. Set aside.

3. 3

   Cook the wild rice in the broth and water until tender, about 45 minutes - drain.

4. 4

   Meanwhile preheat the oven to 450.

5. 5

   Peel and dice the sweet potatoes.

6. 6

   Cover a cookie sheet with foil.

7. 7

   Spray it with Pam.

8. 8

   Add the potatoes.

9. 9

   Spray them with Pam.

10. 10

    Roast until soft and starting to brown.

11. 11

    Dice the apple and toss it with the thawed OJ concentrate.

12. 12

    Slice the green onion, including some green tops.

13. 13

    Combine all ingredients except spinach in a large bowl.

14. 14

    Add enough dressing to taste.

15. 15

    You won't use it all.

16. 16

    Stir in the spinach a few hours before serving.

17. 17

    Any sooner and it wilts so much it's a mess.

18. 18

    "Several Recipes Moshed into this by Kristin Nov 2000"

19. 19

    Adding chopped mint would be good.