Red-Leaf Salad with Roasted Sweet Potatoes

Serves: 4
Prep: 15 minutes
Total Time: 40 minutes

Ingredients:

• 2 sweet potatoes, peeled & cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 Tablespoons olive oil
• course salt & ground black pepper
• 1 package (10 ounce) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low fat yogurt
• 2 Tablespoons white-wine vinegar
• 1 garlic clove, minced
• 1 head (10 ounce) red-leaf lettuce, torn bite size

Directions:

1. Preheat oven to 450°F.
2. On large rimmed baking sheet, toss together sweet potatoes, onion, and oil, season with salt & pepper. Roast until sweet potatoes are tender, about 20 minutes.
3. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
4. Meanwhile, in a small bowl, whisk together yogurt, and garlic; season dressing with salt & pepper. 
5. Top lettuce with roasted vegetable mixture; drizzle with dressing.

~Recipe from Real Food Magazine, 2008