Sunday, May 27, 2012

Picnic Sweet Potato Salad

Tomorrow is Memorial Day in the U.S.

I saw this recipe and thought I'd try it for dinner as well as share it with you.  At the very least, it sounds interesting, we'll see how it tastes.

Picnic Sweet Potato Salad Recipe   
 Prep/Total Time: 30 min. /  Yield: 13 Servings

    4 medium sweet potatoes, peeled and cubed
    3 medium apples, chopped
    6 bacon strips, cooked and crumbled
    1/4 cup chopped onion
    3 tablespoons minced fresh parsley
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2/3 cup canola oil
    2 tablespoons red wine vinegar

    Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain.
    Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving. Yield: 13 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 169 calories, 12 g fat (2 g saturated fat), 3 mg cholesterol, 163 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Personally, I'm going to try using a nice sweet apple, like a Honey Crisp as well as something tart, like a Granny Smith.  I'm thinking a handful or two of raisins or dried currants would add a nice flavor as well.

However you make it, ENJOY it!

Tons more BNB reading at

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