SWEET-POTATO AND GINGER SALAD
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
- In a large bowl, whisk together orange juice, oil, ginger, and mustard.
- Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.
Nutrition Facts : Calories 315 g, Fat 7 g, Fiber 8 g, Protein 5 g
SWEET POTATO AND GINGER SALAD
Make and share this Sweet Potato and Ginger Salad recipe from Food.com.
Provided by KLHquilts
Categories Yam/Sweet Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Prepare sweet potatoes: peel and cut into 3/4" chunks.
- On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
- In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
- Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
- Serve warm, cold, or at room temperature.
Nutrition Facts : Calories 314.1, Fat 7, SaturatedFat 1, Sodium 767.6, Carbohydrate 59.2, Fiber 9, Sugar 12.8, Protein 4.8
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
GERMAN-STYLE SWEET POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
- Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
- Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.
SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
- Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, cilantro, and remaining dressing and toss to combine.
- Top with dried cranberries, if using.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams
SWEET POTATO SALAD
I liked this recipe, because it had a great taste. I got it, in the mail. It was on the back of checks unlimited. It had a good color photo. I will make this again. It is a great one for the holidays. I did not use, but one pound of sweet potatoes,which equal to one potato. I did not have Dijion mustard, but the mustard i had made it turn out wonderful anyway.
Provided by dakotah
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 2 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a large sausepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes.Drain.
- When potatoes are cool,peel,and dice. In a large bowl,combine mayonnaise, mustard and salt.
- Stir in eggs,celery, and onions. Add potatoes; stir gently to mix.
- Cover and refrigerate for 2-4 hours.
- Yield:8-10 servings.
Nutrition Facts : Calories 316.9, Fat 17.5, SaturatedFat 3, Cholesterol 104.7, Sodium 511.1, Carbohydrate 35.4, Fiber 4.1, Sugar 8.6, Protein 5.8
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
CREAMY SWEET POTATO SALAD
This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.
Provided by Katy Rovetto
Categories Salad Potato Salad Recipes
Time 9h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
- Peel potatoes and cut into bite-sized pieces.
- Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g
SWEET POTATO AND GINGER SALAD
Here's an elegant take on everyone's favorite salad, with sweet potatoes, creamy dressing and grated fresh fresh ginger.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Toss sweet potatoes, celery and parsley in large bowl.
- Mix dressing, honey, lemon juice and ginger. Add to potato mixture; mix lightly. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
SWEET POTATO SALAD WITH ORANGE-GINGER DRESSING
Sweet potatoes topped with orange-ginger dressing - an easy side dish ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 14
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, add 1/2 inch water; heat to boiling. Place potatoes in water. Cover tightly; return to boil. Reduce heat; simmer 15 to 20 minutes or until potatoes are tender.
- Meanwhile, in small bowl, mix dressing ingredients with whisk.
- In large bowl, combine cooked potatoes, pecans and raisins; pour dressing over potatoes. Toss gently. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 7 g, TransFat 0 g
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