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Sweet Potato and Arugula Salad
Ingredients
  • Nonstick cooking spray, for spraying the baking sheet
  • 6 cups ½-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups loosely packed baby arugula
  • 4 scallions, white and light green parts only, thinly sliced
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  •  
  • 2 tablespoons grated Parmesan
Steps
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