Roast Sweet Potato Salad
Why not try the blue-fleshed sweet
potatoes that some markets carry in late summer and early fall for this
wonderful salad? I like to pair it with cold, poached fish, but if
there is cold roast lamb left over, that will be great.
Makes 6 to 8 servings
4 medium size sweet potatoes, peeled, halved across, and cut into
wedges
2 tablespoons milk vegetable oil
Salt and freshly ground pepper to taste
1 large sweet onion, halved and thinly sliced
1/2 large green bell pepper, seeded, and cut into ¼ inch dice
1/2 pound sugar snap peas, ends trimmed, strung, and steamed until just
tender, about 5 minutes; or 2 cups thawed frozen sugar snap peas, not
cooked
½ cup mayonnaise, prepared or homemade
¼ cup plain yogurt
1 tablespoon honey
1 teaspoon celery seed
½ cup cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
Preheat the oven to 375°F.
In a large bowl, toss the potatoes in the oil and spread on a shallow
baking sheet. Roast, turning from time to time, until the wedges are
browned and tender, 45 to 60 minutes. Remove the potatoes from the oven
and cool.
In a large bowl, toss the cooled potatoes with the onion, celery, bell
pepper, and peas.
In a small bowl, combine the mayonnaise, yogurt, honey, and celery
seed. Spoon over the vegetables and toss to coat well.
To serve, pile the salad in a large glass or other salad bowl. Add the
cherry tomato halves, and garnish with cilantro. Here you go for this
simple salad recipes.
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