Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Sweet potatoes, peeled and cut into 1/4\" cubes (~3c) |
| 1½ tablespoon | Wine or cider vinegar |
| 1½ tablespoon | Dijon mustard |
| 1 tablespoon | Honey |
| ¼ cup | Vegetable oil |
| 1 cup | Diced celery |
| 1 cup | Diced red bell peppers |
| \N \N | Salt to taste |
| \N \N | Ground black pepper to taste |
| 2 tablespoons | Chopped fresh parsley |
| 1 \N | Scallion, thinly sliced |
| \N \N | Salad greens |
| ½ cup | Ricotta cheese (opt) |
Steam the sweet potato cubes for 6-8 minutes, until just tender.
Take care not to overcook them. While the potatoes steam, whisk the vinegar, mustard and honey in a small bowl. Slowly add the oil in a thin stream, whisking until the dresing emulsifies. Place the diced celery and red peppers in a serving bowl. Add the steamed potatoes and the dressing. Stir gently, add salt and pepper to taste, and set aside for a few minutes. When the salad has cooled a little, toss in the parsley and scallions.
Serve on crisp salad greens, topped with dollop of ricotta, if you like. (If you use the ricotta, you may wish to add another scallion and additional salt and pepper.) Makes two 8-oz servings.
Each serving has: 294 calories, 3⅕ grams protein, 14.7 grams fat, 39⅗ grams carbohydrate, 247 milligrams sodium, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94