Fall Sweet Potato Salad - Instructions
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
Recipe provided by Chef Shellie Kark, Kitchencue
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