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Sweet Potato and Apple Salad
2 pounds sweet potatoes
1/4 C white wine vinegar
2 Tbs water
2 Tbs oil
2 tsp lemon juice
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
3 unpeeled red cooking apples, each cored and cut into 16
wedges (about 1 pound)
6 C tightly packed fresh spinach leaves
Cook sweet potatoes in boiling water 25 minutes or until
tender; let cool and peel. Cut into 48 (1/4 inch thick)
slices, and arrange in a large, shallow dish, overlapping
slices. Combine next 8 ingredients in a small jar; cover
tightly and shake vigorously. Pour over sweet potatoes; cover
and let stand 1 hour. Drain sweet potatoes, reserving
vinaigrette. Toss apples with half of reserved vinaigrette.
Arrange 6 sweet potato slices and 6 apple wedges on each of 8
spinach lined plates; drizzle with remaining vinaigrette.
Makes 8 servings.
Recipe provided by the American Cancer Society.
Nutrient analysis per serving: Calories, 164; fat, 4 g;
cholesterol , 0 mg; fiber, 4 g; sodium, 176 mg; Percent
calories from fat, 21%.
***Write a review of this recipe!***
Recipe from the New England McIntosh Growers
Association
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