Ingredients
(5) Roasted Sweet Potato
(2) Green Onions
1/4 C - Toasted Pecans
Dijon Vinagarette - dijon mustard, Bragg’s Liquid Aminos, garlic powder, Mrs. Dash, Olive oil.
Preparation
Bake sweet potatoes until cooked but not mushy. Dice Green onions. Toast Pecans in oven. Mix 1/8 cup of Dijon Mustard, 2T Bragg’s, 1T Olive oil, garlic powder and Mrs. Dash to taste.
Peel potatoes after baking then cut into small square chunks. Combine all ingredients in metal or glass bowl and mix well. Serve cold.
