Created by Sue on June 9, 2013
Step 1: Arrange arugula on a serving platter.
Step 2: Slice sweet potato as you would yams, and arrange on arugula.
Step 3: Thinly slice chorizo and brown in a nonstick skillet a few minutes to render out excess fat; drain on a paper towel.
Step 4: Slice roasted pepper.
Step 5: Sprinkle salad with peppers, chorizo, cheese, and almonds.
Step 6: Whisk together oil, lemon juice, basil paste together and season with salt and pepper.
Step 7: Serve dressing over salad.