Enjoy this one, too. It's so good. Dawnelle
Sweet Potato Salad A tart orange vinaigrette is a good contrast to the earthy flavor of the sweet... Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken. Martha Stewart Living, August 2008 Yield Serves 4 Ingredients 4 medium sweet potatoes (3 pounds), peeled and cut into 1/2- to 3/4-inch pieces (8 cups) 3 tablespoons rice-wine vinegar 1 teaspoon finely grated orange zest 3 tablespoons fresh orange juice 1 scallion, trimmed, thinly sliced diagonally Coarse salt and freshly ground pepper 1/4 cup safflower or grapeseed oil 1/2 scallion (dark-green part only), thinly sliced diagonally for garnish Directions Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain. Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
