{"id":8978,"date":"2009-11-04T22:26:59","date_gmt":"2009-11-05T02:26:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8978"},"modified":"2009-11-04T22:26:59","modified_gmt":"2009-11-05T02:26:59","slug":"sweet-potato-and-spinach-salad%e3%82%b9%e3%82%a4%e3%83%bc%e3%83%88%e3%83%9d%e3%83%86%e3%83%88%e3%81%a8%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8978&lang=en","title":{"rendered":"Sweet Potato and Spinach Salad
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\"IMG_8875\"<\/a><\/p>\n

Sweet Potato and Spinach Salad<\/strong>
\nBreakfast November 1, 2009<\/em><\/p>\n

The baby spinach I bought last weekend was so fresh and beautiful, so I decided to make salad with this spinach and sweet potatoes. I was initially thinking about roasting the sweet potatoes, but then, after a good one-hour workout, I wanted something healthy and light, and decided to just boil them. I added fried bacon, dry cranberries, walnut, green onion to the salad. The dressing was made with salad oil, apple vinegar, dijon mustard, sugar, salt, and pepper. <\/p>\n

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Sweet Potato and Spinach Salad Breakfast November 1, 2009 The baby spinach I bought last weekend was so fresh and beautiful, so I decided to make salad with this spinach and sweet potatoes. I was initially thinking about roasting the sweet potatoes, but then, after a good one-hour workout, I wanted something healthy and light, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-8978","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8978"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8978\/revisions"}],"predecessor-version":[{"id":9065,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8978\/revisions\/9065"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}