Post by chief_cook2 on Aug 13, 2005 7:54:51 GMT -6
Caribbean Sweet Potato Salad
1 large russet potato, peeled and quartered 1 large sweet potato, peeled and quartered 1 cup corn 1 cucumber, halved lengthwise and chopped 1/2 red onion, thinly sliced Dressing: 1/4 cup finely chopped peanuts 1 teaspoon prepared Dijon-style mustard 2 tablespoons fresh lime juice 3 tablespoons chopped fresh cilantro 1 clove garlic, minced 3 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Place the Russet pieces into a large saucepan and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato and cook about 15 more minutes. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain. Fill the saucepan with cold water and drop vegetables into it. Cool for 5 minutes and drain. To make dressing, whisk together mustard, lime juice, cilantro and garlic in large bowl. Slowly whisk in oil. Mix in salt and black pepper. Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving. Serves 5.
Nutritional information per serving: 273 calories, 14g fat (2g saturated), 6g protein, 32g carbohydrates, 4g fiber, 357mg sodium.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!