Autumn Salad Of Turkey Yams And Green Beans Recipe

• 2 x yams or possibly sweet potatoes peeled and diced
• 1 lb green beans cut into 2 inch pcs
• 4 c. diced cooked turkey
• 1 lrg red bell pepper seeded de ribbed and cut into strips leaves from 1 large head curly endive torn into bite sized pcs dressing:
• 2 Tbsp. chopped shallots 1 1 1/2 tsp. chopped fresh rosemary or possibly 1/2 tsp. dry rosemary
• 1 Tbsp. hotsweet mustard
• 1/4 c. red wine vinegar
• 1/2 c. extra virgin olive oil
• 1 x salt and freshly grnd pepper to taste

1. Cook yams in salted simmering water till tender about 15 min.
2. Drain and let cold.
3. Cook green beans in salted simmering water till crisp and tender (about 4 min).
4. Drain under cool water.
5. Let cold.
6. In a large serving bowl combine turkey yams green beans bell pepper and curly endive.
7. In a small bowl whisk all dressing ingredients together till well blended.
8. Taste and adjust seasoning.
9. Toss salad with dressing.
10. No law says this flavourful combination must be made with leftovers but it's a good dish to keep in mind should you find a half devoured roast turkey loitering in your refrigerator.
11. With its clean crunch of peppers mustardy tang and the musty sweetness of yams it's a welcome fresh tasting change from the usual post holiday solutions.

yams, green beans, turkey, red bell pepper, shallots, hotsweet mustard, red wine vinegar, extra virgin olive oil, salt

Taken from cookeatshare.com/recipes/autumn-salad-of-turkey-yams-and-green-beans-72237 (may not work)