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Sweet Potato and Arugula Salad with Chimichurri Vinaigrette
Argentinian chimichurri, the much-loved herbal, garlicky, vinegary sauce often paired with grilled meats, gave us the idea for the vinaigrette that dresses this hearty but easy-to-make salad. We cook the diced sweet potatoes in the microwave—no need to dirty pots or pans, and they’re done in about five minutes. It’s important to dress the potatoes while they’re still warm so they absorb the flavorings. We especially like the pepperiness and tender texture of arugula in this salad, but baby spinach works nicely, too.
4 to 6
Servings
Don’t forget to drain the sweet potatoes after microwaving, otherwise the water that collects in the bottom of the bowl will dilute the dressing.
35 minutes
Ingredients
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1
medium shallot, halved and thinly sliced
-
3
tablespoons red wine vinegar
Directions
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01In a medium bowl, stir together the shallot, vinegar and ¼ teaspoon salt; set aside for about 10 minutes to allow the shallot to mellow. Whisk in the oil, oregano, pepper flakes, garlic, parsley, ½ teaspoon salt and ¼ teaspoon pepper.
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***Lovely easy and healthy weeknight side. Went with the full t. of red pepper flakes, thankfully.