Sweet and sassy Daniel Fast salad.

Now that my daughters are back in school, I have a little more time to write and cook. My goal is to post a new recipe each Monday. That's my goal. Doesn't mean it will always happen. I know you'll forgive me if it doesn't! ;)

Today's Monday's Menu features Sweet Asian Salad. With the sweet potatoes, parsnips, and kale, you've got a salad that's bursting with flavor and nutrients! Take a look at just a few of the benefits:

Sweet potatoes

• Very, very high in vitamin A, which is best known for supporting healthy vision.
• Rich in beta-carotene.
• Can help improve blood sugar regulation (even for people with diabetes).

Parsnips

• Excellent source of vitamin C.
• High in fiber.
• Rich in folic acid.

Kale

• Extremely high in vitamin K.
• Contains 45+ flavanoids (powerful antioxidants that fight aging and prevent disease).
• Considered to be one of the healthiest vegetables because of its superb nutritional profile.

Although the ingredients list looks long, this recipe doesn't take much time to prepare at all, especially if you have a food processor (see Recipe Notes). I think you'll enjoy the unique flavor of this tasty Daniel Fast salad. Enjoy!

Sweet Asian Salad

2 cups shredded sweet potato, peeled (about 1 small potato)

2 cups shredded parsnips, peeled (about 3 parsnips)
2 cups chopped kale, ribs and stems removed, lightly packed
¼ cup diced red onion
¼ cup extra-virgin olive oil
1 tablespoon Bragg’s Liquid Aminos or soy sauce
1 tablespoon unsweetened pineapple juice
1 tablespoons sliced almonds
1 tablespoon chopped pecans
1 clove garlic, minced
1 teaspoon minced fresh ginger or ½ teaspoon dried ginger
¼ cup chopped fresh parsley, lightly packed or 1 teaspoon dried parsley
¼ teaspoon salt
1/8 teaspoon pepper

Mix all ingredients in a large bowl. Toss well to coat. Chill in refrigerator for about 1 hour.

Yield: 8 servings (serving size: 1/2 cup)

Recipe Notes

• Substitute fresh spinach leaves for kale.
• If you don't have both almonds and pecans, you can use one or the other. Pine nuts are another tasty option.
• Use the shredding disc of a food processor to shred the sweet potatoes and parsnips.
• Parsnips are root vegetables that are related to carrots. Although they are similar, parsnips are paler than carrots, with a somewhat bleached look. They also have a sweeter, stronger taste that is slightly tangy.