Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
I’m adding this to my list of favorite go-to salads. This is delicious! The lime in the dressing just brings out all the flavors, and the textures are wonderful. I have made this three times now, and it comes out perfect every time. It’s so easy to prepare, just keep a bowl of the shredded veggies and a bowl of cooked rice and sweet potato. Perfect! I didn’t even add the grapes, although I think they’d be wonderful. I love fruit in my salads. I only added one tbsp of rice vinegar because too much makes me sneeze! Thanks for this awesome recipe. Wish I could grow a lime tree!
Is the maple syrup just for sweetness? Could date paste be subbed?
Yes, you could easily sub date paste here to bring a little natural sweetness to the dressing. Let us know how it turns out!