By Beulah Supriya

Staff Writer

This is a tasty and healthy alternative to the raw salads we are used to. Recipe tried and tested by amateur chefs at CSUSM dorms.

Prep time: 15 mins

Cook time: 20 mins

Ingredients:

1 sweet potato

1 broccoli

1 onion

1 clove garlic

1 cup sour cream

Mustard

Salt and pepper

Steps:

Salad:

1) Chop all the vegetables and boil the sweet potato chunks

2) In an oven-proof dish, place all the vegetables with 2 tbps of Olive oil and add a dash of water to prevent the bottom from burning

3) Place in the oven at 350 degrees for 20 mins

Dressing:

1) Take sour cream, 1 tbps of Mustard and some salt and mix it all together

2) Drizzle dressing over salad or can be used as a side