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Rosemary sweet potato salad
Try serving this colorful salad at your next picnic or barbeque for a welcome change from standard potato salad.
2 tablespoons raisins or currant
1/2 cup hot water
1 1/2 pounds sweet potatoes
1 red bell pepper, seeded and thinly sliced
1/2 cup thinly sliced red onion
1/4 cup chopped parsley
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons canola oil
2 teaspoons chopped fresh rosemary leaves (or 1/2 teaspoon dried)
1/4 cup sliced almonds
1. Pierce with a fork and bake sweet potatoes at 400 degrees until soft, about 45 minutes. When cool enough to handle, peel and cube.
2. Soak raisins or currents in hot water for ten minutes and drain well.
3. Combine potatoes, red pepper, onion, parsley, zest and raisins or currants in large bowl.
4. Combine juice and rosemary in small bowl. Add oil in a thin stream, whisking briskly. Pour over potato mixture and toss gently to coat.
5. Toast almonds in dry skillet over medium heat until just toasted, about 5 minutes. Sprinkle over salad.
Nutritional Information
| Serving size | IF Rating | Fat (g) | Carbohydrate (g) |
|---|---|---|---|
| 4 servings | 289 | 10 | 25 |