Sunday, January 10, 2010

Roasted Sweet Potato Salad

Today we went to Ann's for Dominos and dinner with Patsy and Patti.
I brought the salad which I found in Southern Living, January 2010 this morning and we had all the ingredients at home.
It turned out really well, but I forgot to take a picture of it. I'll have to add it the next time I make it.

Roasted Sweet Potato Salad with Citrus Vinaigrette
Makes 4 servings
Hands-on-time: 20 min
Total Time: 1 hr

1 lb medium-size sweet potatoes, peeled and cut into wedges
1 medium-size sweet onion, cut into wedges
1 Tbsp olive oil
1 garlic clove
½ tsp salt
½ tsp freshly cracked pepper

1. Preheat oven to 400℉.
Heat a pan or skillet in oven for 10 min.
Toss together sweet potato wedges and next 5 ingredients in a large bowl.
Place sweet potato mixture in hot pan.

2. Bake at 400
℉ for 25 minutes. Stir once, and bake 15 more minutes until potatoes are tender and begin to caramelize.
3. Spoon potato mixture over lettuce, drizzle with Citrus Vinaigrette

Citrus Vinaigrette
Make about 1/2 cup
Hand-on-time: 10 min
Total Time: 10 min

1 (½-inch) piece fresh ginger, peeled
2 Tbsp red wine vinegar
1 Tbsp chopped sweet onion
1 Tbsp honey
1 tsp orange zest
¼ tsp dry mustard
¼ cup olive oil
1. Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids.

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