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Arugula Salad with Roasted Sweet Potatoes and Mushrooms

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Recipe photo courtesy of John Kernick

This colorful salad is hearty enough to serve as a main course.

Source: Everyday Food, October 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Reserved sweet potatoes and mushrooms can be used to make Quesadillas with Chicken Sausage and Roasted Vegetables. Cool completely before refrigerating in an airtight container, up to 2 days.

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Reviews

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How would you rate this recipe?
5
  • Eviebelle
    20 MAR, 2012
    This was a delicious recipe. I used half arugula and half spinach. I omitted the tortilla strips and used a good bit of goat cheese. We loved it and will definitely make it again!
    Reply
  • Veganathome
    2 NOV, 2011
    This was fabulous! I used kale instead of arugula.
    Reply

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