 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
4 small sweet potatoes (about 6 oz. each) |
3 tablespoons cider vinegar |
1 tablespoon dijon mustard |
1 teaspoon honey |
1/4 cup olive oil |
salt and pepper |
6 scallions, white and light green parts, thinly sliced |
2 ribs celery, thinly sliced |
granny smith apple, quartered, cored, each quarter cut into 4 wedges |
Directions:
1. Put sweet potatoes in a pot, cover with water, bring to boil and cook until a knife just pierces them, 15 to 20 minutes. Drain, rinse under cold water and let cool.
2. In a bowl, whisk vinegar, mustard and honey. Whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.
3. Peel potatoes, cut into 1-inch chunks and place in a large bowl. Add scallions, celery and apple, pour dressing over and gently toss. Cover and chill for at least 1 hour. Toss gently just before serving.
|
|