THAI YAM SALAD
I got this recipe from a coworker. She brings this salad to all the potlucks. Everyone always devours it with raves! Everyone always wants the recipe and she was happy to oblige. Wonderful flavors! She has since moved on and so I am posting it here so I don't lose it. It is written exactly as she provided. I am going to have to look up the red pepper sauce she uses and make it to figure out the amounts. Then I will edit the recipe with more exact directions.
Provided by Alskann
Categories Salad Dressings
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix dressing together.
- Pour over other ingredients; mix well.
- Serve chilled or warm.
- Cooking time is for baking the yams.
Nutrition Facts : Calories 233.8, Fat 13.8, SaturatedFat 2.1, Sodium 982.9, Carbohydrate 24.4, Fiber 4.2, Sugar 1.8, Protein 5.1
RAW YAM SALAD
Aromatic, refreshing, quick and very healthy! Not to mention easy too. A side dish that goes with just about any chicken or fish dinner but can also be enjoyed just as a snack. My mother and I came up with this little specialty about a year ago and has become a staple in our meal planning. I get my lavender and fennel from my local health food store. If you don't have grape seed oil you can use olive oil but the grape seed oil is lighter. Also, white wine vinegar works well as a substitute for rice vinegar. If you find the dressing was not enough to saturate all the yam just add more until desired amount and flavor.
Provided by Trish
Categories Vegetable Salads
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Mix yam, cranberries, and pecans together in a large bowl.
- Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 44.1 g, Fat 21.6 g, Fiber 6.1 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 7.7 mg, Sugar 16.8 g
SWEET POTATO, CELERY, AND APPLE SALAD
Steps:
- In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
- In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
- Drizzle dressing over salad and season with salt and pepper.
ROASTED YAM AND KALE SALAD
A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
- Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
- Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 49.2 g, Fat 7.5 g, Fiber 7.7 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 46.3 mg, Sugar 2.3 g
APPLE & YAM SALAD
The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.
Provided by Miss Annie
Categories Yam/Sweet Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the sweet potatoes, apples, currants and pecans in a large bowl.
- Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
- Whisk together, then add the oil in a thin stream, whisking constantly.
- Pour over the salad, toss well to combine well, then refrigerate overnight before serving.
Nutrition Facts : Calories 321.9, Fat 18.8, SaturatedFat 2.3, Sodium 79.4, Carbohydrate 38.9, Fiber 6, Sugar 19.8, Protein 3.2
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