Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Roasted Sweet Potato and Green Onion Salad Recipe courtesy Bobby Flay4 medium sweet potatoes (about 1 pound each)1 bunch green onions (white bulb and 3 inches of green)1/2 cup olive oil, plus extra for brushing the potatoes and green onions1 tablespoon Dijon mustard1/4 cup cider vinegar1/4 cup balsamic vinegar1 tablespoon honeyKosher salt and freshly ground black pepper1/4 cup coarsely chopped flat-leaf parsley Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions. In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper. Yield: 8 servingsPrep Time: 1 hourCook Time: Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Join the world’s largest e-mail service with MSN Hotmail. Click Here Quote Link to comment Share on other sites More sharing options...
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