Salads & sides

Sweet Potato, Apple and Spinach Salad

(26)

rate it now!

Sweet Potato, Apple and Spinach Salad recipe

photo by:

kraft

I made this yesterday. It also works for a summer dinner. My husband told people at church what I made for dinner & they wanted the recipe. I added a little more dressing t...read more

posted by

cookiecutter5

on 6/9/2005

time

prep:

15 min

total:

29 min

servings

total:

4 servings, about 2 cups each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/4

cup KRAFT Classic CATALINA Dressing

1/2

lb. sweet potatoes (about 2), peeled, cut into 3/4-inch cubes

onion, sliced

apples, chopped

pear, chopped

pkg. (10 oz.) baby spinach leaves

Make It

HEAT dressing in large skillet on medium heat. Add potatoes and onions; cook 10 min. or until tender, stirring occasionally.

ADD fruit; cook 3 min., stirring frequently.

TOSS with spinach in large bowl. Serve immediately.

Kraft Kitchens Tips

How to Ripen Pears

Pears do not ripen well on the tree so they are picked when mature, but not yet ripe. To ripen fresh pears at home, place in paper bag, fold over the top of bag and store at room temperature. In 1 to 3 days, the pears should be ripe. To test for ripeness, apply gentle thumb pressure to the base of the stem. If the fruit yields slightly, the pear is ripe and juicy. Use immediately or refrigerate until ready to use.

Rate recipes, or edit your previous ratings and more. Join / Sign In

a cook

posted:12/21/2010

It definitely needs something--bleu cheese, nuts, ham? The sweet potato/onion/fruit mixture could really be a side dish on its own, but we didn't care for it atop spinach.

mommakg

posted:11/8/2010

First off, when making this recipe, cooking the potatoes and onion in the dressing didn't work to soften the potatoes at all. All it did was goo up the dressing. I started over with new ingredients, but first softened the sweet potato by boiling it in water. I then drained the potatoes, added them with the onion to the heated dressing and continued the recipe from there. I didn't care for the salad being warm in the end. And it seemed like it was missing something, so I added some sliced almonds. This improved it quite a bit, but it's still just a fair recipe. NOT what I thought it'd be at all.

a cook

posted:11/20/2009

It was very good. Everyone enjoyed it.

t0rl

posted:9/21/2007

I really liked this. It's great for fall. I added gorgonzola to mine for a little more flavor.

wenchfiona

posted:10/25/2006

I love yams and I did not enoy this recipe. My family especially did not enoy it.

candix1

posted:4/23/2006

I enjoyed this salad very much, very easy for my type of life style.

erindbartron

posted:4/14/2006

Very different! Tasty!

Grugs24

posted:6/20/2005

Salad was very good. Next time I will chop the sweet potatoes a little bit thinner so they cook better and are more tender. Otherwise, a good quick salad.

cookiecutter5

posted:6/9/2005

I made this yesterday. It also works for a summer dinner. My husband told people at church what I made for dinner & they wanted the recipe. I added a little more dressing then what they called for.

Deewqh

posted:4/10/2005

Want a salad on a cold winter day? We love this one; a great mixture of tastes.

servings

total:
4 servings, about 2 cups each

healthy living information

Low fat

Good source of vitamin A or C

carb choices

carb choices:
1-1/2

diet exchange

1 Starch + 1/2 Fruit

nutrition bonus

This colorful low-fat, low-sodium salad is perfect for the fall. Not only are both the sweet potatoes and spinach rich in vitamin A, but the spinach is also a good source of vitamin C.