Tres Colores Veggie Salad

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Tres Colores Veggie Salad

1 c peeled sweet potato chunks, boiled until tender/firm

2 c broccoli florets, lightly steamed

1 c cherry tomatoes, sliced in half

½ bell pepper, thinly sliced

¼ c oil

¼ c minced fresh dill

3 T lemon juice

2 T honey

1 T dijon or stone-ground mustard

1 t salt

¼ t pepper

Combine veggies in serving bowl. Whisk together remaining ingredients and toss gently into veggies. Let marinate in fridge for 1 hour before serving.

Potato and pepper pictures by Jeniya. Tomatoes by Ping.

Recipe suggested by the Yoga Village Co-op organizer, Durga Singer, from the cookbook 'Yoga Kitchen'. For more information about the co-op, click here.