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Honduras - Honduran Recipes

Mixed Greens with Sweet Potatoes and Feta Cheese -

Stick with me on this.  It is out of this world.  The recipe is a take-off on Yucatan cooking [o.k., I know that isn't Honduras, but this recipe is too good not to include].

I wish I could take credit for this recipe.  I can't.  I have adapted it from Mexican Lite by Martha Shulman.  Her whole series of light cooking books is excellent. 

Feeds 4

▪     ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
▪     1 T olive oil
▪     1 T fresh lime juice
▪     1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
▪     3 cloves of garlic
▪     ½ t of Dijon mustard
▪     ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
▪     8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
▪     4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad) 

Steam the sweet potato for 5-8 minutes.  Just tender.  Remove and drain on paper towels.  Get the steamed potatoes very dry.

Heat ~ 2 t of olive oil in medium skillet over medium heat.  Add potatoes, shaking pan often for 15 minutes.  Remove when crisp and drain again on paper towels. 

Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.  Whisk in a blender (start to drool). 

Place greens and cheese in a salad bowl and toss with the dressing.  Top the salad with the sweet potatoes, serve, and call me. 

Serve with tortillas.



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