Sunshine Salad

Belonging to the food co-op Wolf Lake Wellness has given me the ability to supply great healthy produce to my family during the absolute slump of ANY fresh produce in Alaska. I like the easy ordering, great choices and quality service I get through them. For anyone living outside the year round production zone of the warmer states a food co-op can definitely help you bring fresh organic vegetables to your family when local is just not available.
I'm constantly looking for ways to change up vegetables and make them new and exciting. Or at least add to my repertoire of easy quick meals everyone loves. It's not easy even with kids who enjoy lots of vegetables. This salad makes use of several different kinds potatoes and simple fresh salad ingredients to pull together a harmonious meal of warm crunchy potatoes and cool fresh salad on one plate.

Sunshine Salad--oven 400˚

8 french fingerling or other peanut style potatoes
2 large orange flesh sweet potatoes
1 large white flesh yam
2 TBSP oil
dash of salt
1 large head of romaine or 2 small
2 large carrots
4 stalks of celery
1 green pepper

dressing
2 TBSP olive oil
2 teaspoon vinegar
1 teaspoon dijon mustard
salt and pepper to taste

wash and dry potatoes, cut into about one inch cubes
blot dry again toss in a bowl with the 2 TBSP of oil
pour into a baking sheet and roast for 25-35 minutes until cooked through, turning about half way though
meanwhile assemble the salad
wash and dry all the vegetables
tear the lettuce in to bite size pieces, place in a bowl and set aside
peel the carrots if needed, some fresh carrots need no peeling
then using your peeler vigorously grate large slabs of carrot into the salad bowl when one area is too small to work on move on to another until both carrots have been chipped
seed the pepper and slice thinly into bite sized pieces
chop the celery and add it to the bowl
make the dressing by combining all the ingredients in a jar and shaking to emulsify
when the potatoes are done remove from the oven
shake the dressing again if needed toss it with the salad
divide between four plates trying if you can to get the carrot chips on top (if you care about it, if not move along)
top evenly with the hot roasted potatoes and serve

This is really an easy meal to make and it satisfies a need for some people who need more with their salad but don't necessarily want to add meat and cheese. Don't get me wrong, I do like to add those (everything is betta with feta!!) but that may not always be an option.

Peace and Love-