Serves 2 2 large cooked sweet potatoes, diced ¼ cup finely chopped shallots (green onions) ¼ cup finely chopped fresh parsley 1 stalk celery, finely sliced 2 tablespoons apple cider vinegar 2 tablespoons olive oil 8 oz preservative free bacon Bake the bacon in the oven on a lined baking tray. Once cool slice it into small pieces. Combine all ingredients except olive oil and vinegar in a bowl. Whisk the oil and vinegar together in a small bowl and then pour over salad.