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.