ASPARAGUS YAM SALAD
Every spring we get a bumper crop of asparagus and I make this as soon as I can. It's from the Company's Coming - Garden Greens book and it's absolutely fabulous and very different. The soft sweet potato, crisp asparagus, and crunchy pecans are a great combination of textures.
Provided by CountryMama
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Toss first four ingredients in a large bowl.
- Place on a greased baking sheet in a single layer. Bake in 375°F oven for 25 minutes, turning once.
- Drizzle with maple syrup . Stir and bake for another 15 minutes until browned. Place back in large bowl.
- Blanch asparagus in the boiling water for 3 to 5 minutes until bright green. Drain and plunge into ice water. Let stand 10 minutes until chilled. Drain and add to yam or sweet potato.
- Add pecans to veggies and toss.
- Dressing: Process mint, second amount of oil, chili sauce, vinegar and salt in blender. Drizzle over veggies and toss.
Nutrition Facts : Calories 334.5, Fat 17.2, SaturatedFat 2.2, Sodium 431.9, Carbohydrate 42.6, Fiber 8.4, Sugar 6.3, Protein 5.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love