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Full Online Book HomeLearning KitchenVegetables - Sweet Potato - Sweet Potato Apple Salad
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Vegetables - Sweet Potato -  Sweet Potato Apple Salad Post by :lucy_smith Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3475

Click below to download : Vegetables - Sweet Potato - Sweet Potato Apple Salad (Format : PDF)

Vegetables - Sweet Potato - Sweet Potato Apple Salad

6 medium sweet potatoes, about 21/2 pounds
1/2 cup olive or vegetable oil
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon cider or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1 1/2 teaspoons poppy seeds
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 medium tart apples, chopped
2 green onions, thinly sliced

In a large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 minutes. Cool completely.

Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients and shake well.

Peel potatoes, cut each in half lengthwise, then into 1/2 inch slices.

In a 4-quart bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1 to 2 hours. Toss before serving. Yields 8 to 10 servings.

Note: This is a good accompaniment to a turkey dinner.
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Vegetables - Sweet Potato Balls Vegetables - Sweet Potato Balls

Vegetables - Sweet Potato Balls
4 sweet potatoes (peeled, cooked, and mashed) 24 large marshmallows 2 cups crushed corn flakes 1 stick of butter 1 cup dark brown sugar packed 4 Tbls. milk Preheat oven to 375° F.Mold small amount of sweet potatoes around each marshmallow. Roll in crushed cornflakes and place in 9 X 13 baking pan. In a saucepan, melt butter, brown sugar and milk until smooth. Pour mixture over balls and bake for 15 to 20 minutes at 375 degrees until brown and bubbly.

Vegetables - Sweet Potato-green Onion Salad Vegetables - Sweet Potato-green Onion Salad

Vegetables - Sweet Potato-green Onion Salad
4 medium sweet potatoes, peeled and sliced 1/2-inch thick 1 bunch green onions 3/4 cup olive oil, divided 1 tablespoon Dijon mustard 1/4 cup cider vinegar 1/4 cup balsamic vinegar 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Preheat grill. Brush potatoes and green onions with 1/4 cup of olive oil. Grill potatoes until tender, 4 minutes on each side. Cut potatoes into 1-inch cubes and finely chop green onions, (do not grill green onions). In a large bowl, whisk together remaining 1/2 cup olive oil, mustard, vinegars, and honey and season with