Teriyaki-glazed sweet potatoes take center stage in this flavorful dish. Perfectly paired with feta and dressed to perfection, this salad will have you begging for more.

SERVES 6

Teriyaki Sweet Potatoes

• 2 medium sweet potatoes, peeled and sliced into long, thin slices
• ⅓ cup teriyaki sauce
• 1 Tbsp honey (optional)

Salad

• 8 oz (225 g) baby crisp lettuce
• 1 cucumber, sliced or diced
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled Mehadrin Feta Cheese
• 2 Tbsp sesame seeds
• 2 scallions, sliced

Dressing

• ⅓ cup extra light olive oil
• 2 Tbsp lemon juice
• ½ tsp lemon zest (optional)
• 1 Tbsp honey
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp mayonnaise
• 1 tsp Dijon mustard

Preheat oven to 400°F (200°C).

Spray a medium bowl with cooking spray. Add sweet potato slices, teriyaki, and honey if desired. Toss sweet potatoes with teriyaki and honey and coat well.

Transfer sweet potatoes to a greased baking sheet. Bake for 40 minutes or until tender. Toss.

To assemble: Layer ingredients in a large salad bowl or on individual plates. Start with lettuce, and toss with cucumber, red onion, and grape tomatoes. Sprinkle with feta cheese. Top with cooled sweet potatoes. Garnish with sesame seeds and sliced scallions.

Whisk together dressing ingredients and add to salad. Toss and enjoy.

(Originally featured in Family Table, Issue 842)