Thai Yam & Snap Pea Salad

• 2 pounds Yams, Cut Into Half Inch Cubes
• Olive Oil Spray
• 2 cups Sugar Snap Peas, Stemmed And Cut Into Half Inch Pieces
• 1/2 cups Sliced Scallions Or Green Onions
• 1/3 cups Cilantro, Chopped
• FOR THE DRESSING:
• 1/4 cups Seasoned Rice Vinegar
• 1/4 cups Low Sodium Soy Sauce
• 1 Tablespoon Fresh Ginger, Minced
• 1 Tablespoon Sesame Oil
• 3 cloves Garlic. Pressed And Finely Minced
• 2 Tablespoons Thai Chili Garlic Sauce
• 1 Tablespoon Pure Maple Syrup
• 1 Tablespoon Fresh Lime Juice

1. Preheat oven to 400u0b0F. Place yam chunks in a large baking dish and spray lightly with olive oil. Toss to coat. Bake for about 20 minutes, until softened (but not mushy). Remove from oven and cool completely.
2. Place all dressing ingredients into a small food processor and mix until smooth.
3. Place cooled yams into a large bowl and add snap peas, onions, cilantro, and dressing. Toss gently to coat, then cover and place in the refrigerator for at least 2 hours prior to serving.
4. Nutrition info per 1 cup: 173 calories, 1.5 g fat, 4 g protein, 33 g carbohydrates, 6 g fiber

olive oil spray, sugar, scallions, cilantro, dressing, ubc, ubc, fresh ginger, sesame oil, garlic, thai chili garlic sauce, maple syrup, lime juice

Taken from tastykitchen.com/recipes/salads/thai-yam-snap-pea-salad/ (may not work)