Greek Salad Sweet Potato Spaghetti
If you have about 40 minutes to spend in the kitchen, Greek Salad Sweet Potato Spaghetti might be an amazing gluten free, lacto ovo vegetarian, and primal recipe to try. For $2.15 per serving, you get a salad that serves 4. One serving contains 287 calories, 7g of protein, and 19g of fat. 18 people have tried and liked this recipe. If you have red wine vinegar, cucumber, sweet potato, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 69%. Greek-Style Salad with Spaghetti Squash, Spaghetti Squash Chopped Greek Salad, and Maple Sweet Potato Cakes with Curried Greek Yogurt are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup cherry tomatoes, halved
1/2 cucumber, chopped
Crumbled feta, for sprinkling
2 tablespoons flaxseed oil, plus more for drizzling
Juice of 1 lemon
1 cup pitted kalamata olives
1 teaspoon dried oregano, plus more for sprinkling
1/2 red onion, thinly sliced
2 teaspoons red wine vinegar
Salt and freshly ground black pepper
1 large sweet potato, peeled and spiralized
Equipment:
baking paper
baking sheet
oven
bowl
whisk
Cooking instruction summary:
Special equipment: A vegetable spiral slicer Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes. Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes. In another small bowl, whisk together the lemon juice, vinegar and oregano. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper. Drain the onion. Place the potato spirals in a serving bowl. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.
Step by step:
1. Special equipment: A vegetable spiral slicer
2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes.
4. Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes.
5. In another small bowl, whisk together the lemon juice, vinegar and oregano.
6. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper.
7. Drain the onion.
8. Place the potato spirals in a serving bowl.
9. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.
Nutrition Information:
covered percent of daily need
