Saturday, June 30, 2007

Sweet Potato Salad

I'm always looking for different ways to serve vegetables or sides for warm, summer barbecue dinners. I must have been watching Bobby Flay last summer when he prepared this. I made it right away and liked it a LOT. It's not difficult to prepare, although you do have to bake (or cook somehow) the sweet potatoes, then you pare them, slice and grill them, along with the green onions, then make the dressing and toss it together. It can be served hot, room temp or chilled, and it keeps for about a week.

Grilled Sweet Potato and Scallion Salad
Recipe By: Bobby Flay of the Food Network
Servings: 8

4 large sweet potatoes
8 whole scallions
3/4 cup olive oil -- divided use (1/4 cup for grilling, balance for dressing)
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup Italian parsley -- coarsely chopped

1. Bake potatoes in a 350 oven for about 40-50 minutes until JUST barely done. Remove and allow to cool, then peel and cut into 1/2 inch lengthwise slices.
2. Preheat grill to high. Brush potatoes and scallions with 1/4 cup oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
3. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.
Per Serving: 264 Calories; 21g Fat (68.2% calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
To view a printable file click on the title at the top.

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