Sweet Potato and Ginger Salad |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Everyday Foods No. 23 (June 2005). Ingredients:
2 1/2 lbs sweet potatoes |
1 tablespoon olive oil |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons orange juice (fresh!) |
1 tablespoon oil |
1 tablespoon fresh ginger (minced) |
2 teaspoons dijon mustard |
3 scallions, thinly sliced |
Directions:
1. Preheat oven to 425.
2. Prepare sweet potatoes: peel and cut into 3/4 chunks.
3. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
4. In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
5. Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
6. Serve warm, cold, or at room temperature.
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