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What a treat to have in school — or at home! Colorful vegetables layered in a salad container, topped with roasted sweet potatoes and a fabulous honey mustard dressing. Pack some tuna, grated feta cheese, or sliced or cubed turkey or pastrami in a tiny container for added protein.
shredded purple cabbage
cut-up lettuce
cherry tomatoes, cut in quarters
cucumbers, sliced in half-moons
fresh mushrooms, sliced
2 large sweet potatoes, cut into small cubes
3–4 tablespoons Gefen Olive Oil
salt, to taste
pepper, to taste
1/2 cup Gefen Lite Mayonnaise
1 and 1/2 tablespoons mustard
2 tablespoons honey, preferably unprocessed
1 tablespoon vinegar
1 large clove garlic, crushed
salt, to taste
pepper, to taste
2 tablespoons water, or more
To make the roasted sweet potatoes: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
Mix the sweet potatoes, olive oil, salt, and pepper until well coated. Pour onto the baking sheet and roast for approximately 20 minutes or until they’re softened, but not too soft. Mix midway through roasting time if necessary. (This can be done a few days in advance.)
Combine all dressing ingredients in a small container and blend with an immersion blender. (Yields approximately 1 cup dressing. This keeps in the fridge for at least a week.)
Layer veggies in a salad container in the order listed, along with the roasted sweet potato cubes. Add a very small container of dressing on top and a very small container of protein of your choice.
Food and Prop Styling by Dassi Levine
Photography by Hudi Greenberger
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delicious 😋
amazing!!!! everyone LOVED the dressing!