Over the weekend my husband did some ribs low and slow on the grill. I took advantage of the grill being on a low heat for most of the day and threw on a bunch of sweet potatoes. It took them about 3-4hrs but they were perfect and I didn’t have to turn the oven on!
This salad is great to make when you have a bunch of left over veggies from your weekend grill out and chill out. We always put together veggie pouches and make more then we need for extra food during the week.
What you need
Rpasted sweet potato (skin and chuck these and place in a foil pouch, add cinnamon)
Red wine vin.
Mix equal parts honey, mustard, and a splash of red wine vin, making a honey mustard dressing. In a big bowl put your raw spinach in, dice your asparagus. Add your asparagus, broccoli, and sweet potatoes. Dress with your honey mustard.