Add grilled vegetables to the salad of fresh vegetables and herbs, and you fill it with a richer flavor and summer aroma, especially if you cook on a charcoal grill. This salad is fried sweet potato and asparagus perfectly complement fresh herbs, raw colored cabbage and beets. Bright unique taste also gives it vinaigrette dressing with capers, chopped olives and crumbled goat cheese. Nutrition value per serving: (4 total) Calories 420, total fats 29 g., saturated fats 7 g., proteins 11 g., carbohydrates 33 g., fiber 8 g., cholesterol 13 mg., sodium 618 mg., sugar 11 g. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 sweet potato tubers (approximately 0.7 kg.)
- 5 tbsp. l olive oil + optional for grilling
- 1/4 Art. white wine vinegar
- 2 tbsp. l coarsely chopped capers
- Half a head of cauliflower (approximately 0.5 kg.)
- 2 small beets, peeled
- 1 bunch of asparagus, trimmed
- 1 bag (150 gr.) Salad greens mixture
- 1/3 Art. seedless olives
- 110 gr. goat cheese crumbled
Recipes with similar ingredients: sweet potato (sweet potato), beets, asparagus, salad mix, goat cheese, olives, capers
Recipe preparation:
- Preheat the grill to moderate heat and grease the grill with olive oil. Boil the yam in the microwave until soft, 10-12 minutes. Let it cool for 5 minutes, then cut lengthwise in half.
- Meanwhile, in a small bowl, beat 1/4 tbsp. olive oils, vinegar, capers and a pinch of salt and black pepper. Chop cauliflower in small pieces. Rub the beets on a large grater.
- Grease the asparagus and sweet potato halves of the remaining 1 tbsp. l olive oil, salt and pepper. Fry Asparagus and Sweet Potato on grilling, turning, to fry marks, 3-6 minutes for asparagus and 10 minutes for sweet potato. Coarsely chop them individually.
- Combine lettuce, cauliflower and asparagus in a bowl with 3 Art. l vinaigrette dressing and add a pinch of salt and black pepper. Arrange on plates. Put the grated beets on top, sweet potato, olives and goat cheese. Sprinkle with the remaining dressing.
