Fall Sweet Potato Salad

3 largesweet potatoes, baked at 350 degrees F until barely knife tender, cooled
2 tablespoonscider vinegar
2 tablespoonsDijon mustard
1 tablespoon plus 1 teaspoonhoney
1/3 cupvegetable oil
salt and freshly ground pepper, to taste
1/2 cupdiced celery
3/4 cupdiced red bell pepper
3 tablespoonschopped fresh parsley
2scallions, thinly sliced
2 cupsbaby spinach, cleaned

Equipment List

Measuring Cups and Spoons
Salad Spinner


Peel the baked sweet potatoes and cut into 1/2" cubes. Reserve.

In a large bowl, whisk together the vinegar, mustard and honey. Add the oil in a slow, steady stream, whisking constantly, until the dressing emulsifies. Season with salt and freshly ground pepper.

Place the diced sweet potatoes, celery, red bell pepper, parsley and scallion in the large bowl with the dressing and gently stir to coat ingredients well. Season to taste with salt and freshly ground pepper.

Place spinach on platter and spoon salad on top of greens. Serve sweet potato salad room temperature or chilled.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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