100 g Spinach
1 Lettuce Head
6 oz Strawberries
1 Tbs Lemon Juice (Fresh)
1 Tbs Honey
1 Tbs Organic Apple Cider Vinegar
2 Tbs Olive oil
2 tsp poppy seeds
1 Sweet Potato
2 Tbs Walnuts
2 g Green Onions
Heat oven to 400. Wash your sweet potato and then slice it in half, then slice it into small wedges. Toss in
olive oil and salt and pepper. Place on a baking sheet and bake for 30-40 minutes, tossing twice while
cooking so all sides get crispy. When done take out and set aside. On another baking tray roast your walnuts
for 5 minutes and crush. Set aside.
Put the strawberries and the apple cider poppyseed mixture in a blender and pulse into a smooth dressing.
Cut the end off your lettuce and slice into bite sized pieces. Mix with the spinach. Thinly slice your green
onions. Toss together your greens and onion with the dressing.
Place the sweet potato on your plate, top with the strawberry salad mixture and sprinkle with walnuts, dried
cranberries and OPTIONAL feta cheese over top. Dig in!