Sweet Potato-Orange Salad

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Credit: Roberta L. Duyff, MS, RDN, FAND, CFCS
Chef & Child Ingredient of the Month, November 2014

From the Chef

“Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes, to release the flavorful oils.”

Ingredients

3 medium (about 1 pound) sweet potatoes, peeled, cut in ½-inch cubes
¼ cup water
1 (11-ounce) can mandarin oranges, drained
½ cup thinly-sliced celery
½ cup chopped green or red bell pepper
½ cup dried cranberries
2 medium green onions, chopped
2 teaspoons grated peeled ginger root
¼ cup light honey mustard dressing
¼ teaspoon kosher salt
? teaspoon freshly-ground black pepper
½ cup chopped pecans, toasted

Instructions

1. Place the sweet potatoes in a microwave-safe container; add water. Cover; microwave on medium-high for 8 to 10 minutes until the sweet potatoes are fork-tender, not mushy. Drain; chill.

2. Meanwhile, put the mandarin oranges, celery, bell pepper, cranberries, green onions and ginger root in a medium bowl. Add the sweet potatoes; toss gently.

3. Pour the honey-mustard dressing over the sweet potato mixture. Gently combine, coating the ingredients with dressing. Season with salt and pepper.

4. Just before serving, mix in the pecans.

PDF Recipe Flyer

Yield

8 ¾-cup servings

Tags

Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals