Ingredients Edit

• ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp balsamic vinegar
• 3 cloves of garlic
• ½ tsp of Dijon mustard
• ¼ cup of buttermilk
• 8 – 10 oz of fresh greens
• 4 oz fresh feta cheese

Directions Edit

1. Steam the sweet potato for 5–8 minutes.
2. Just tender.
3. Remove and drain on paper towels.
4. Get the steamed potatoes very dry.
5. Heat ~ 2 tsp of olive oil in medium skillet over medium heat.
6. Add potatoes, shaking pan often for 15 minutes.
7. Remove when crisp and drain again on paper towels.
8. Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.
9. Whisk in a blender (start to drool).
10. Place greens and cheese in a salad bowl and toss with the dressing.
11. Top the salad with the sweet potatoes, serve, and call me.
12. Serve with tortillas.