What’s for dinner: Red-Leaf Salad with Roasted Sweet Potatoes

A little scarred by last night’s disaster, I wasn’t looking forward to tonight’s entree any more. Red-leaf lettuce salad? Check. Stupid red onion? Check (although cooked this time). Hot ingredients designed to wilt your lettuce? Annoying. Attitude? Skeptical.

Cost of ingredients: $8.01. I had to buy white wine vinegar for this dish, plus already had olive oil and salt and pepper.

Substitutions: None.

As easy as they said? Yeah — but you are cubing and roasting sweet potatoes for a salad. It’s not exactly carving school, but it’s also not exactly low-maintenance salad, either.

How’d THAT go over? Eh. Mr. Brooks said it was better than last night — which is, frankly, a low bar to clear — but I still wasn’t wowed. Let’s put it this way: I would rather break my “don’t spend money” goal by eating tomorrow’s lunch at Taco Bell than take this for leftovers. The dressing, however? Kind of good, in a fancy-coleslaw-dressing way.

Would I make it again? Maybe, with conditions. It needs protein, so I was thinking of adding salmon. I’d ditch the giant hunks of onion. Maybe half an onion, diced, if you really love that flavor. And no freaking coarse salt.

WHAT SAM WORE: 02-26-10
The sweater: Merino wool vest from Gap,
another hand-me-down from my friend and neighbor James.
The shirt: Long-sleeved button-up shirt by Burberry, from Last Chance.
The pants: Jeans by Ben Sherman, another hand-me-down from James.
The shoes: Tumble loafers by J Shoes, from goclothing.com.

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