|3 cups||Diced cooked sweet potatoes|
|2 cups||Pineapple chunks|
|1 tablespoon||Dijon mustard|
|2 tablespoons||Lime juice|
|½ teaspoon||Freshly ground pepper|
|½ cup||Macadamia nuts|
1. Cut the bacon slices into ½-inch pieces and fry in a skillet until well browned. Drain on paper towels.
2. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and toss lightly. In a small bowl conbine the mayonnaise, mustard, lime juice and pepper. 3. Add dressing to the potato mixture and mix lightly but thoroughly.
Just before serving, stir in the macadamia nuts.
4. Serve the salad in a chilled salad bowl lined with romaine leaves.
Data per serving: 418 Calories, 6g Protein, 29g Fat, 37g Carbohydrates, 350mg Sodium, 5g Saturated fat, 12g Monounsaturated fat, 11g Polyunsaturated fat, 20mg Cholesterol.
Recipe by Larry Brown. Printed in the June 8, 1994, issue of The Seattle Times. APB
Submitted By ALAN BURGSTAHLER On 10-20-94
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