Mixed Green Salad with Roasted Sweet Potato and Jalepeno-Lime Dressing

This salad was inspired by a post on the NY Times website from Mark Bittman. I had some leftover roasted sweet potato, so I decided to turn his sweet-potato salad idea into a hearty mixed green salad. I tossed the salad with the same dressing that he used, which is a very simple dressing of lime juice, oil, garlic, and jalapeno. I used one jalapeno and it was definitely spicy! But jalapeno's vary in spiciness, so adjust accordingly. This dressing would also make an excellent marinade for chicken, fish, or beef.



RECIPE:
Mixed Green Salad with Roasted Sweet Potato and Jalapeno-Lime Dressing
inspired by Mark Bittman, NY Times (October, 2009)
Serves 4-6 (as a side)

SALAD:
1.5 cups roasted sweet potato (see below), cut into 1-inch pieces
2 tomatoes, diced
black beans, (I used 1/2 a can of unsalted, rinsed and drained)
1/2 cup pecans, toasted and coarsely chopped
1/2 cup feta cheese crumbles
4 cups mixed greens/any kind of lettuce

(to roast the sweet potato, peel and cut 2-3 sweet potatoes into 1-inch cubes. Toss with some olive oil, salt, and pepper on a cookie sheet. Roast 30-40 minutes at 400F (turn potatoes 1-2 times throughout the roasting process). Test for doneness by stabbing them with a fork; they will be ready when you don't feel the resistance of raw potato).

DRESSING:
juice of 2 limes (about 1/3 cup)
1/2 cup extra virgin olive oil (I always use a little less oil to keep my dressing more acidic)
1 jalapeno, seeds removed (or less, depending on the jalapeno and how much spice you want)
2 garlic cloves
salt & pepper to taste
1/2 cup cilantro, chopped (optional)

DIRECTIONS:
Place all ingredients for the dressing in a blender or food processor and process until smooth (alternatively, mince jalapeno and garlic and add to liquids, then whisk to emulsify). Stir in cilantro (if desired) after the dressing is processed. Toss with the rest of the salad ingredients.