Rachael Ray's Sweet Potato Salad
Source of Recipe
Rachael Ray
Recipe Introduction
Serve the salad with pork chops, hence the pork chops added to the recipe.
List of Ingredients
Coarse salt
Four 1-inch-thick center-cut bone-in pork chops (about 2 pounds)
3 sweet potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
3 tablespoons red wine vinegar
2 garlic cloves, finely chopped
2 tablespoons raspberry jam
2 teaspoons Dijon mustard
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 red or yellow bell pepper, finely chopped
1 bunch scallions (green parts only), thinly sliced
Recipe
Place the sweet potatoes in a medium pot of salted water and bring to a low boil. Cook until tender, about 10 minutes. Drain and set aside.
In a small bowl, whisk together the vinegar, garlic, jam and mustard. Whisk in 1/3 cup olive oil in a thin stream until smooth.
In a medium bowl, toss the sweet potatoes, bell pepper and scallions with some of the raspberry dressing; season to taste with salt.
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