Sweet Potato and Apple Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly. Ingredients:
4 cups peeled and grated sweet potatoes (yams) |
2 tart green apples, peeled,cored and chopped (granny smith or pippin) |
1/2 cup dried currant |
1/2 cup pecan pieces, toasted |
1 orange, juice of |
1 lime, juice of |
2 tablespoons white wine vinegar |
1 tablespoon dijon mustard |
2 cloves garlic, finely minced |
salt & freshly ground black pepper, to taste |
1/3 cup olive oil |
Directions:
1. Mix the sweet potatoes, apples, currants and pecans in a large bowl.
2. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
3. Whisk together, then add the oil in a thin stream, whisking constantly.
4. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.
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