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
Prepare the sweet potato chips: Peel sweet potato, then using the peeler, peel long strips for the chips.
Heat oil in a frying pan and deep fry the sweet potato strips (keep the color light).
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.
Whisk together dressing ingredients or shake together in a jar.
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/