Sweet Potato, Garden Vegetable and Field Greens Salad with Maple Vinaigrette

Prep Time

35 minutes

Total Time

35 minutes




sweet potato garden vegetable


  • 1 medium DOLE® Sweet Potato, baked
  • Salt and ground black pepper, to taste
  • 1 pkg. (7 oz.) DOLE Field Greens
  • 3/4 cup pecan halves, toasted
  • 1/2 cup dried cranberries
  • 6 tablespoons Maple Vinaigrette
  • 3 oz. Brie cheese, diced


  1. Peel and cube sweet potato; season with salt and pepper, to taste.
  2. Combine salad blend, garden vegetables from pouch, pecans and cranberries in large bowl. Toss with 6 tablespoons Maple Vinaigrette. Arrange on serving platter.
  3. Top with sweet potato and brie cheese; season with pepper, to taste.

Maple-Vinaigrette: Whisk together 1/3 cup apple cider vinegar, 3 tablespoons maple syrup, 2 tablespoons canola oil, 1 shallot, finely chopped, 1/4 teaspoon ground ginger, pinch of crushed red pepper and pinch of salt until blended. Makes about 1/2 cup.

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