SWEET POTATO SALAD
ready to eat...where's the food?
Our Pesco Vegetarian Dinner was lovely. Our menu was a two couple effort; and if I do say so, quite successful. The menu?
appetizers:
shrimp w/cocktail sauce
fried oysters
smoked trout dip w/rosemary crackers
the main meal:
salmon with oven roasted Brussels sprouts
French bread casserole
kale
sweet potato salad
dessert:
sticky toffee pudding
Suzanne brought the sweet potato salad and it was just soooooooo darn good. A new experience for all of us! Try this recipe, it's a great one. Thank you Suzanne!!!
INGREDIENTS:
2 large sweet potatoes
2 Tbsp. Vegenaise
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
2 large celery stalks, coarsely chopped, about 3/4 cup
1/2 cup thinly sliced red bell pepper
1/2 cup coarsely chopped fresh pineapple
1/4 cup pecans, toasted and coarsely chopped
1 small green onion, thinly sliced (about 2 Tbsp.)
chopped chives for garnish
DIRECTIONS:
Using a fork, prick sweet potatoes in several places. Bake until tender; you can use the microwave. Cool till you can handle. Peel off the skin and cut into 3/4 inch chunks.
Meanwhile, in a large bowl, mix vegenaise, mustard, salt, and pepper until blended.
Add sweet potato chunks, celery, red pepper, pineapple, pecans and green onion to vegenaise mixture. Toss gently until evenly coated.
Sprinkle with chopped chives.
great flavor and texture
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