6 small red or yellow onions

2 medium sweet potatoes (12 ounces)

4-6 cloves of garlic, peeled and crushed

2 tsp olive oil

½ tsp ground red pepper

12 cups mixed greens (16 ounces)

1 cup fresh pineapple, cubed

6 ounces cooked chicken breast, sliced

2 Tbsp grated Parmesan cheese

7 ounces light cheddar cheese (such as Cabot 50% Light)

Nonfat raspberry dressing

1. Preheat oven to 450 degrees. Peel onions, then cut lengthwise into 4-6 sections. Cut sweet potatoes into 1x3 inch chunks. Spread onions, potatoes and garlic out on a baking sheet with sides; drizzle with olive oil and sprinkle with red pepper. Toss to combine.

2. Cover with foil and roast for 30 minutes or until tender. Uncover and continue roasting until vegetables are well caramelized on the outside, turning occasionally for about 20 minutes longer.

3. Toss greens with dressing to tast. Divide among 5 plates and top with roasted vegetables, pineapple, and chicken. Sprinkle with Parmesan cheese. Grate cheddar into ribbons on top of each salad.

Nutrition:

283 calories, 11g fat, 20g protein, 28g

carbohydrate, 5g fiber

(Makes 5 servings)

Sweet Potato, Pineapple, &

Cheddar Salad

facebook.com/DCMHgreensburg

www.dcmh.net/HealthyRecipes