Like whatcha see here - or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagramand Pinterest. (Alternatively, shake ingredients together in a jar.) Store for up a week in the fridge. Enjoy!Ĭombine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. (Now’s a good time to make the dressing, too.)Ĭombine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Remove and immediately plunge into ice water to stop cooking and set color. Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Bring a large pot of water to a boil and salt generously. While potatoes are roasting, fill a large bowl with cold water and ice. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme. Maple Mustard Vinaigrette (recipe below).5 oz (about one bag) baby lettuces or spring mix.4 sweet potatoes, unpeeled and thinly sliced.Like, I kind of can’t imagine eating anything else, ever. Santa Fe Chicken Snap Wrap 6.24 Santa fe chicken salad wrapped up in a tomato-basil tortilla with red leaf lettuce, pecan, monterey jack, and tomato. Salad and Soup 7.39 Mini snap (lettuce + 3 additions) and a bowl of housemade soup. Notes: Honestly, I don’t really have any worthwhile comments for this one. 105 ratings Menu Menu 3 Menu Create Your Own Snap 6.93 Small Featured Salad Limited availability. Sweet Potato & Green Bean Salad with Maple-Mustard Dressing In the meantime, have you entered the P&Q Saucy Mama giveaway yet?
Hoping to get a more elaborate NYC Eats recap up once I’m back. Yeah, I could probably make room for a cronut. And ramen.Ĭhris calls this salad The Revitalizer, and after four-going-on-five days of eating the way I’ve been, it’s the only thing I want in my belly. I’ve had cookies and ice cream and caramels and, ohhhhh the coffee drinks. I’ve had pork belly upon pork belly upon pork belly: on sandwiches, in soup and in a salad that showcases one of the tastiest flavor combos I’ve tried. I’ve eaten burgers and fries and snappy-skinned hot dogs that, while delicious, no amount of papaya juice can make go down easily.
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