Fall Sweet Potato Salad
|3 large||sweet potatoes, baked at 350 degrees F until barely knife tender, cooled|
|2 tablespoons||cider vinegar|
|2 tablespoons||Dijon mustard|
|1 tablespoon plus 1 teaspoon||honey|
|1/3 cup||vegetable oil|
|salt and freshly ground pepper, to taste|| |
|1/2 cup||diced celery|
|3/4 cup||diced red bell pepper|
|3 tablespoons||chopped fresh parsley|
|2||scallions, thinly sliced|
|2 cups||baby spinach, cleaned|
Measuring Cups and Spoons
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
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