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ARUGULA & PANCETTA SALAD

with Sweet Potato Croquettes

Active Time : 45 minutes
Total Time : 1 1/4 hours
Serves : 6 servings
INGREDIENTS
  • 1 cup cooked and peeled sweet potato yams
  • 2/3 cup toasted plain bread crumbs divided
  • 2 tablespoons onion & chive cream cheese spread
  • 2 tablespoons Amazing Egg® substitute
  • 1 tablespoon milk
  • 6 slices pancetta
  • - pure vegetable oil
  • 1 5 ounce container baby arugula leaves
  • 1/3 cup Culinary Circle Blue Cheese Crumbles
  • 1/4 cup chopped dry roasted macadamia nuts
  • 1/4 cup balsamic vinaigrette dressing
DIRECTIONS

In large bowl, combine sweet potatoes, 1/3 cup bread crumbs, cream cheese, egg substitute and milk; salt and pepper to taste. Mash until well combined. Refrigerated 30 minutes or until completely cooled.

Meanwhile, in large skillet over medium heat, cook pancetta slices until crisp; remove to paper towels to drain.

Place remaining 1/3 cup bread crumbs in shallow dish. Scoop rounded tablespoons of potato mixture; roll in bread crumbs. Set aside.

Pour enough oil into a large skillet with high sides to reach a depth of ¼ inch. Heat oil over medium heat; when hot, add croquettes, in batches; sauté, turning occasionally, 4-5 minutes or until golden brown. Remove from skillet; keep warm. Repeat with remaining croquettes adding additional oil as needed.

Toss arugula with blue cheese, nuts and vinaigrette; divide among salad plates. Top with sweet potato croquettes and pancetta.