Ideal Bite

Sweet Potato and Broccoli Salad
Serves 4

Ingredients:
(local and organic whenever possible)

•  3 large sweet potatoes, washed and cut into quarters
•  2 medium heads broccoli

For marinade:
•  1 cup olive oil
•  2 large garlic cloves, pressed
•  6 Tb lemon juice
•  4 Tb red wine vinegar
•  2 Tb agave syrup
•  1 Tb dry mustard
•  2 1/2 tsp salt
•  Freshly ground black pepper, to taste

For garnish:
•  1 small, thinly sliced green apple
•  3/4 cup chopped toasted pecans

Directions:

Place the sweet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer over medium heat for about 7-10 minutes. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Drain in a colander.

Combine marinade ingredients in a medium-large bowl. As soon as the sweet potato quarters are done, add them, still hot, to the marinade. Mix gently.

In another pot of boiling water, add broccoli and cook until bright green and just tender (4-7 minutes). Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of salad. Cover tightly and marinate for several hours.

After salad has marinated for at least 3 hours, mix in broccoli and serve with apple and pecan garnish.