• Ingredients For One Salad
• 1 cup mizuna greens
• 1 hardboiled egg, sliced
• 1 sweet potato, roasted
• 1 scallion, diced
• ½ cup cherry tomatoes, cut into halves
• Olive oil to taste
• Sea salt to taste
You may substitute mizuna for any other type of salad green. Mizuna originated in Japan and has a unique flavor that is complemented by the other ingredients in this salad.
You will need approximately half of a regular sweet potato per salad.
Quarter and slice the sweet potato. Lightly mist it with olive oil or toss in a bowl to coat more heavily, then sprinkle with sea salt to taste. Bake at 350 degrees for 20-25 minutes, or until the potato slices are cooked through but crispy on the outside.
Arrange the mizuna greens on the plate and then sprinkle the diced scallions, cherry tomatoes, hardboiled egg and sweet potato slices on top to make the salad. Drizzle with olive oil. Finish with ground sea salt and pepper.