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Parve
Easy
0 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
No Diets specified
mommy langer
1 large sweet potato
¾ cup oil for frying
salad
1 (8-ounce) bag Romaine lettuce
½ red pepper, sliced into strips
½ yellow pepper, sliced into strips
1 (8-ounce) can hearts of palm, drained
1 small red onion, diced
dressing
½ cup olive oil
1/3 cup vinegar
½ cup sugar
3 cloves garlic, crushed
1 tsp mustard
1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Directions
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