A substantial and healthy salad

I'm always tearing recipes out of magazines and setting them aside to try later. And then more magazines arrive in the mail and I tear out more recipes... and I'll never catch up. But every once in a while I do sift through the ever-growing stack of torn-out pages and select something to make.

Tonight's dinner comes from the January issue of Everyday Food, a magazine that is quickly becoming a favorite of mine. The recipes are appealing yet practical for weeknight cooking, and they're well-written, with clear directions and accurate proportions.

Red-Leaf Salad with Roasted Sweet Potatoes was so easy to put together- peeled diced sweet potatoes and chunks of red onion are roasted on a baking sheet. When the potatoes are tender, green beans and walnuts are added to the pan and put back in the oven for another ten minutes. Meanwhile, you prep some red-leaf lettuce and prep the couldn't-be-easier yogurt dressing. The result? A really satisfying meal. I wouldn't have come up this vegetable combo on my own, and I certainly wouldn't have thought to pair them with lettuce and a creamy fat-free dressing. Healthy? You bet, but it was delicious too, and that's the reason we'll be making this one again.

Red-Leaf Salad with Roasted Sweet Potatoes