Ham and Sweet Potato Salad
Source of Recipe
Country Magazine
List of Ingredients
4 to 5 cups cubed peeled sweet potatoes
1 cup mayonnaise
1/3 cup orange peel
1/8 tsp salt
1/8 tsp ground ginger or 1/2 tsp grated fresh gingerroot
1/8 tsp ground nutmeg
1 1/2 cups julienned fully cooked ham
2 celery rib, thinly sliced
1/4 cup chopped dried apricots
1 whole fresh pineapple
1 cup chopped pecansRecipe
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, giner and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving 1/2 in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells.
Yeild: 8 servings
|
|
member logon
