Sweet Potato, Bell Pepper and Mushroom Salad
Salad of sweet potatoes with bell pepper and mushrooms is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g sweet potatoes
- 250 g shiitake mushrooms
- 2 red bell peppers
- 1 Red Onion
- 2 tbsp Vegetable oil
- Salt
- black pepper (freshly ground)
- 2 tbsp pine nuts
- 1 tbsp balsamic vinegar
- 200 g mixed salad greens (e.g., Lollo Rosso and bionda, sorrel and oak leaf)
Instructions
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1.
Wash the potatoes and steam for about 30 minutes until tender. Then peel, let cool, and cut into strips. Clean the mushrooms, remove tough stems, and slice caps into strips. Wash the bell peppers, halve them, deseed, and cut into strips. Peel the onion, halve it, and slice thinly.
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2.
Sauté potato strips with onions in hot oil for 2-3 minutes. Season with salt and pepper, add mushrooms, and cook another 2-3 minutes. Add pine nuts and bell peppers, cooking together for 2-3 more minutes. Remove from heat, season with balsamic vinegar, salt, and pepper, and let cool slightly.
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3.
Rinse the salad greens, pat dry, tear into bite‑sized pieces, and arrange on plates.
