Information
A sweet potato salad. This dish is Ornish friendly.
Serving Size: 8
Source
Unknown
Ingredients
Main:
- 1 pound: Purple sweet potatoes, cooked, cubed
- 1 pound: Sweet potatoes, cooked, cubed
- 1: Sweet Maui onion
- 1/2: Red bell pepper, slivered
- 1/2: Yellow bell pepper, slivered
- 1/2: Green bell pepper, slivered
Dressing: - 6 tablespoons: Salad/vegetable oil
- 6 tablespoons: Sugar
- 4 tablespoons: Vinegar
- 3/4 teaspoon: Salt
- 1/4 teaspoon: Dijon mustard
- 1 dash: Pepper
- 1 dash: Worcestershire sauce
- 2 slices: Onion
- 1 clove: Garlic, crushed
- 1/2: Bay leaf
Ingredient Considerations:
-
- The regular sweet (not purple sweet) potatoes may be substituted with yams. Yams can also be added in addition to the two potatoes.
Instructions
- In a salad bowl, combine all the ingredients of the main potato salad (purple sweet potatoes, sweet potatoes or yams, Maui onion, and the red, yellow, and green bell peppers). Mix the ingredients. Refrigerate the salad bowl and its salad ingredients.
- In a small bowl, combine all the ingredients of the Dressing (salad oil, sugar, vinegar, salt, Dijon mustard, pepper, Worcestershire sauce, onion, garlic, and the bay leaf). Mix the ingredients. Refrigerate the small bowl and its dressing ingredients.
- One hour before the serving time, remove both the salad bowl and small dressing bowl from the refrigerator. Remove the garlic and bay leaves from the dressing.
- Pour the contents of the small dressing bowl over the contents of the salad bowl. Refrigerate the salad bowl and the combination for an hour. After, remove and serve the salad.
Instruction Considerations:
- None