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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. maple syrup
- 1 tsp. garlic (minced)
- 1 tsp. Dijon mustard
- 1/8 tsp. salt
- 1 sweet potato (diced)
- 2 Tbsp. olive oil
- 2 Tbsp. pecans
- 4 cups baby greens
- 1/4 cup quinoa (cooked and cooled)
- 1/4 cup red onion (sliced thinly)
- 3 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 tsp. garlic
- 1 tsp. Dijon mustard
- 1/8 tsp. salt
- salad
- sweet potato (Peel and cut the, into evenly sized pieces)
- 1 sweet potato
- olive oil (Cover with a bit of)
- 2 Tbsp. olive oil
- 2 Tbsp. pecans
- 1 cup sweet potatoes (the cooled, in a bowl)
- 4 cups baby greens
- 1/4 cup red onion
- 1/4 cup quinoa
- dressing (Pour, over salad and gently toss to coat)
- pecans (and serve)
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