Ingredients
Salad:
3 medium sweet potatoes, about 1 1/4 pounds
1 small-medium onion, halved and thinly sliced
1 small- medium red or green bell pepper, sliced (julienned)
Dressing:
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 1/2 tsp. raw honey or 5-10 drops liquid Stevia
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried oregano or 1/2-3/4 tsp. chopped, fresh oregano
1-2 bay leaves
Directions
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat, cover and cook for 20-23 minutes or just until tender. Drain, cool slightly and peel potatoes. While potatoes cook, in a jar with a tight-fitting lid, combine the dressing ingredients, and shake well. Cut potatoes in half, lengthwise and slice into ⅛ - ¼-inch thick slices. Slice onion and bell pepper and add to potatoes. Pour dressing over potatoes, onion and pepper. Gently toss to coat. Cover and refrigerate for 3 hours. Remove bay leaves before serving.
Yield: 7-8 servings (3/4 cup equals 1 serving)