Sweet Potato Chip Salad
Author: 
 
Ingredients
  • 8 ounces Romaine lettuce
  • ¼ cup or more toasted slivered or sliced almonds, or a combo
  • 1 pomegranate, seeded
  • 1 sweet potato
  • Dressing:
  • ¼ cup mayonnaise
  • ¼ cup oil
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vinegar (optional)
  • 3 tablespoons blue Bartenura wine or any sweet white wine
  • Salt and pepper to taste
Instructions
  1. Prepare the sweet potato chips: Peel sweet potato, then using the peeler, peel long strips for the chips.
  2. Heat oil in a frying pan and deep fry the sweet potato strips (keep the color light).
  3. Remove from frying pan and Immediately place on a cookie rack with a paper towel underneath. Spread them apart so that they dry and crisp up. Once cool, you can place them in airtight containers in a cool spot. These will last up to 3 days.
  4. Whisk together dressing ingredients or shake together in a jar.
  5. Assemble the salad. In a bowl, combine lettuce and pomegranate. Top with nuts and sweet potato strips. Toss with dressing when ready to enjoy.
Recipe by Between Carpools at https://betweencarpools.com/we-polished-off-aunt-ruchys-sweet-potato-chips-salad/