Sweet Potato Salad
This salad is a favorite of ours during the summer. It makes a change from regular potato salad. There are quite a few ingredients but it is so worth it. I usually make a big batch so we have it for a couple of days. It goes well with a number of meals. We usually have it with quiche or omelettes. Remember to make it ahead of time so it has time to chill.
INGREDIENTS: Dressing- 1/3 cup of olive oil 2-3 tbsp pure Maple syrup 3 Tbsp Orange juice 3 Tbsp Balsamic vinegar 1 tbsp lemon juice 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg
Salad- 2-3 large sweet potatoes (the ones with the red skins) 1 cup of chopped green onions 1 diced apple 2 -3 sticks of chopped celery 1 cup of chopped parsley 1 cup of toasted pecans, chopped 1/2 cup of golden raisins 1/2 cup of brown raisins
METHOD: To make the dressing simply mix all the ingredients together. I mix them in a mason / jam jar and give it a good shake.
For the salad; peel and cube the sweet potatoes and steam for 10 minutes until they are just tender. Don’t overcook or they will go to mush. Let the potatoes cool. In a large bowl add the diced apple and mix with a little lemon juice. This will prevent it from turning brown. Add all the salad ingredients together and pour the dressing over. Serve at room temperature or chilled.