Glowing Gold Salad
2 Cups Salad Mix / Spinach or Greens
1/2 Cup Steamed Sweet Potatoes (Peeled and cubed)
1/2 Cup Chickpeas (Pre-cooked)
2 Organic Corn on the Cob - Cooked and Removed from Cob
Salsa to taste for dressing
Place 1 cup of salad greens in each bowl. Divide the steamed sweet potatoes on top, divide the chickpeas on top, top with salsa and corn.
- I have been batch cooking so a lot of this was prepared ahead of time and I literally just had to take a handful of this and that to create a lovely meal for two! The salad is a basic salad with chopped spinach, celery, carrots, onion and bell pepper.
- Steam the sweet potatoes ahead of time. I peeled and cubed, steamed for 35 minutes, and they were perfectly soft. Save balance for other dishes.
- Soak and boil or pressure cook the beans. If using canned garbanzo beans / chickpeas then drain and rinse. Save balance for other dishes.
- Prepare the corn ahead of time. Boil, bake, grill or pressure cook. I pressure cooked mine, cooled to touch and used a large serrated knife to cut off the cob.