Sweet Potato Apple Salad
- 6 medium sweet potatoes
- 1/4 c. orange juice
- 1 Tbsp. cider or white wine vinegar
- 1 Tbsp. finely chopped onion
- 1 tsp. grated orange peel
- 2 medium tart apples, chopped
- 1/2 c. olive or vegetable oil
- 1 Tbsp. sugar
- 1 Tbsp. Dijon mustard
- 1 1/2 tsp. poppy seeds
- 1/2 tsp. grated lemon peel
- 2 green onions, thinly sliced
- In a large saucepan, cook sweet potatoes in boiling water until just tender, about 20 minutes.
- Cool completely.
- Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well.
- Peel potatoes; cut in half lengthwise, then into 1/2-inch slices.
- In a 4-quart bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing.
- Repeat layers three times.
- Refrigerate for 1 to 2 hours.
- Toss before serving.
- Yield:
- 8 to 10 servings.
sweet potatoes, orange juice, cider, onion, tart apples, olive, sugar, mustard, poppy seeds, green onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=35417 (may not work)