Sweet Potato Feta Salad with Creamy Parsley Dressing

Refreshing and tasty, this salad brings the fresh picks of the garden to your table. It’s got the oomph status with a potpourri of enticing colors, flavors, and textures. Enjoy with a feta cheese topping for a delightful Greek Salad flavor.

18-ounce bag frozen sweet potato fries 8 ounces arugula or romaine lettuce 4 ounces purple cabbage 1 cup cherry tomatoes, halved 2 Persian cucumbers, sliced ½ cup roasted walnuts

4 ounces Mehadrin Feta Cheese, grated Dressing: 1/4 cup Mehadrin Sour Cream

2 tablespoons vinegar 2 tablespoons oil 2 tablespoons honey 2 teaspoons Dijon mustard 1 garlic clove 1 tbsp fresh chopped parsley Salt and pepper to taste

• Prepare the dressing first: Blend all ingredients until smooth and creamy. • Heat a ½ inch of oil in a large pan or skillet. Fry the sweet potatoes for 2 minutes until crispy. Drain the oil over a paper towel and set aside. • Alternatively, you can roast the sweet potatoes in the oven on 400℉for 10-15 minutes. • Assemble the salad: Add arugula, cabbage, cherry tomatoes, and cucumbers to a large salad bowl. Top with fried sweet potatoes, roasted walnuts, and grated feta cheese. • Serve the dressing alongside the salad.