Layered Salad with Honey Mustard Dressing

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.

YIELDS APPROXIMATELY 1 CUP DRESSING

• shredded purple cabbage
• cut-up lettuce
• cherry tomatoes, cut in quarters
• cucumbers, sliced in half-moons
• fresh mushrooms, sliced

ROASTED SWEET POTATOES

• 2 large sweet potatoes, cut into small cubes
• 3–4 Tbsp olive oil
• salt and pepper, to taste

DRESSING

• ¹⁄₂ cup low-fat mayonnaise
• 1¹⁄₂ Tbsp mustard
• 2 Tbsp honey, preferably unprocessed
• 1 Tbsp vinegar
• 1 large clove garlic, crushed
• salt and pepper, to taste
• 2 Tbsp water, or more

To make the roasted sweet potatoes: Preheat oven to 400°F (200°C). 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. (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.

Note: You can swap any of the ingredients with those of your choice, and/or add corn, shredded carrots, zucchini, radishes, scallions, sprouts, etc. The more color, the more appealing, and the more vitamins the salad has.

Tip: I like having roasted sweet potato cubes available in the fridge. Adding them to any salad takes it up a notch.

(Originally featured in Family Table, Issue 707)