Sweet Potato and Mushroom Salad

Name: Sweet Potato and Mushroom Salad
Yield: 4
Ingredients: 2 medium sweet potatoes (240g), peeled, cut into cubes; 1 tablespoon of olive oil; 2 cloves of garlic, minced; 4 cups of shiitake mushrooms, sliced (400g); 1/4 cup of apple cider vinegar (60ml); 1/4 cup of water (60ml); 1 tablespoon of mustard; 1/2 teaspoon of salt; 1 pinch of dried thyme; 1 pinch of black pepper; 2 tablespoons of olive oil; 1/4 cup of thinly sliced green onion for garnish

1
2 medium sweet potatoes (240g), peeled, cut into cubes
2
1 tablespoon of olive oil
3
2 cloves of garlic, minced
4
4 cups of shiitake mushrooms, sliced (400g)
5
1/4 cup of apple cider vinegar (60ml)
6
1/4 cup of water (60ml)
7
1 tablespoon of mustard
8
1/2 teaspoon of salt
9
1 pinch of dried thyme
10
1 pinch of black pepper
11
2 tablespoons of olive oil
12
1/4 cup of thinly sliced green onion for garnish

Ingredients

1
2 medium sweet potatoes (240g), peeled, cut into cubes
2
1 tablespoon of olive oil
3
2 cloves of garlic, minced
4
4 cups of shiitake mushrooms, sliced (400g)
5
1/4 cup of apple cider vinegar (60ml)
6
1/4 cup of water (60ml)
7
1 tablespoon of mustard
8
1/2 teaspoon of salt
9
1 pinch of dried thyme
10
1 pinch of black pepper
11
2 tablespoons of olive oil
12
1/4 cup of thinly sliced green onion for garnish

Directions

1
Cook the sweet potato in boiling water until tender, about 10 minutes
2
Drain and reserve
3
Sauté the garlic in a large skillet over medium heat until golden brown
4
Add the mushrooms and cook until they release their liquid and start to caramelize, about 3 minutes
5
Combine the apple cider vinegar, water, mustard, salt, thyme, and black pepper
6
Bring to a simmer and reduce the liquid by half, about 3 minutes
7
Combine the cooked sweet potato and mushroom mixture in a bowl
8
Toss with olive oil and garnish with thinly sliced green onion
9
Serve warm or chilled for up to 2 hours
10
Calorie count per serving: 93.