SALAD SATURDAY

The ingredients in this salad sounded really odd to me at first but the more I looked at it, the better I liked it. Full of fiber, vitamins, flavorful, and colorful, all adds up to a good salad choice.

SWEET POTATO AND CHICKPEA SALAD
2 medium sweet potatoes(about 1 lb.), peeled and cubed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.)garbanzo beans or chickpeas, rinsed and drained

DRESSING
2 tbsp. seasoned rice vinegar
4 tsp. olive oil
1 tbsp. minced fresh gingerroot
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper

SALAD
4 cups spring mix salad greens
1/4 c. crumbled feta cheese

In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.

In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.