Balanced Romaine, Black Bean, Sweet Potato Salad Medley with Chipotle Vinaigrette.

By Jackie DeKnock  ,   

June 19, 2020

You’ll LOVE this smoky Chipotle Vinaigrette drizzled over your healthy salad. It’ll be your new favourite salad dressing! I'm using coconut palm sugar as a sweetener, it has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn't spike your blood glucose and insulin as table sugar does.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 1 Large Healthy Salad!

Ingredients

Chipotle Vinaigrette:

1/4 cup red wine vinegar

1-2 tablespoons coconut palm sugar, to taste (sweeter that is lower on the glycemic index)

1 tablespoon Dijon mustard (I love the crunch of whole grain Dijon)

1/4 tablespoon chipotle powder

1/2 teaspoon cumin

1/2 teaspoon oregano

Large pinch cinnamon

Himalayan sea salt, to taste

Freshly ground black pepper, to taste

1/3 cup extra virgin olive oil

Salad:

1 romaine lettuce heart, chopped

1 can (1 ½ cups) organic black beans, rinsed, drained (or make DIY dried beans from scratch)

1 large sweet potato, cubed and steamed

2 large carrots, peeled, finely chopped

½ cup radishes, finely chopped

Garnish:

Microgreens, optional for an added boost!

A splash of love

Method

Vinaigrette:

In a blender, combine all ingredients (except olive oil). With the motor running, drizzle in the oil until the salad dressing comes together and emulsifies. Serve immediately or store covered in the refrigerator for up to 4 days. You might even have some vinaigrette leftover for your next salad!

Salad Medley:

Prepare salad ingredients, place into large salad bowl, drizzle with vinaigrette and mix well. Garnish.

{GF/DF/V}

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