Fall Salad with Potato Salad
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Ingredients
- 3/4 c salted, shelled pumpkin seeds
- 1 t chili powder
- 1 T plus 1/4 c olive oil, divided
- 2-3 sweet potatoes, peeled and grated
- 2 T red wine vinegar
- 1 T Dijon mustard
- 2 t honey
- 1/4 c raisins
Details
Servings 6
Preparation
Step 1
Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in oven at 375 for 5 mins or until lightly browned. Heat 1 Tbsp oil in skillet over med-high heat. Add sweet potatoes. Lightly cook for 7 mins. In a bowl, whisk vinegar, mustard, honey and a dash of chili powder. Whisk in remaining 1/4 c oil. Add potatoes, seeds, and raisins. Toss well.
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