Sweet Potato Salad

6 medium sweet potatoes, peeled and cut into 1 inch pieces

1/4 cup balsamic vinegar

1/2 cup water

1/4 cup walnuts

1/4 cup raisins

1 tsp Dijon Mustard

1 clove garlic

1/2 medium red onion, finely chopped

1 red bell pepper, finely chopped

1 bunch watercress large stems removed

Black pepper to taste

Add potatoes to a large pot of water. Bring to a boil over medium heat and cook until tender, but not mushy, about 8-12 minutes. Drain.

Meanwhile, to prepare dressing, combine vinegar, water, walnuts, raisins, mustard, and garlic in a high-powered blender. Blend until smooth.

Place potatoes in a large bowl along with onion, red pepper, and watercress. Add desired amount of dressing and toss to combine. season with black pepper. Serve warm or cold.

Courtesy of: Eat To Live, Joel Fuhrman, M.D.