Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
- 1 T olive oil
- 1 T fresh lime juice
- 1 T balsamic vinegar
- 3 cloves of garlic
- ½ t of Dijon mustard
- ¼ C of buttermilk
- 8-10 oz of fresh greens
- 4 oz fresh feta cheese
Directions
Steam the sweet potato for 5-8 minutes. Just tender. Remove and drain on paper towels. Get the steamed potatoes very dry.
Heat ~ 2 t of olive oil in medium skillet over medium heat. Add potatoes, shaking pan often for 15 minutes. Remove when crisp and drain again on paper towels.
Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk. Whisk in a blender (start to drool).
Place greens and cheese in a salad bowl and toss with the dressing. Top the salad with the sweet potatoes, serve, and call me.
Serve with tortillas.
Category:Honduran Recipes
Category:Honduran Salads