1 sweet potato
4 baby carrots, halved
4 celery stalks, chopped
8 oz canned cranberry beans, drained and rinsed
4 oz mixed salad greens such as frisee, arugula, radicchio and oak leaf lettuce
1 tbsp golden raisins
4 scallions, sliced diagonally
2 tbsp lemon juice
1 clove garlic
5 oz plain yogurt
2 tbsp olive oil
salt and pepper
Peel and dice the sweet potato. Bring a pan of water to a boil over medium heat. Add the sweet potato and cook for 10 minutes until tender. Drain the potato, transfer to a bowl and set aside.
Cook the carrots in a seperate pan of boiling water for one minute. Drain thoroughly and add sweet potato. Cut the tops off the tomatoes and scoop out seeds. Chop the flesh and add to the bowl with celery and beans. Mix well.
Line a large serving bowl with the mixed salad greens. Spoon the sweet potato and bean mixture on top, then sprinkle with the golden raisins and scallions.
Put all the dressing ingredients in a screw top jar, salt and pepper to taste, screw on the lid and shake until well blended. Pour over the salad and serve.