Roasted Sweet Potato and Green Onion Salad

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<mx2 source= " MasterCook 5.0 " date= " November 04, 2000 " >

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<Nam>

Roasted Sweet Potato and Green Onion Salad

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<RcpE name= " Roasted Sweet Potato and Green Onion Salad " author= " Bobby Flay " >

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<![CDATA[

* Exported from MasterCook *

 

Roasted Sweet Potato and Green Onion Salad

 

Recipe By :Bobby Flay

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium sweet potatoes -- (about 1 pound each)

1 bunch green onions -- (white bulb and 3 " o

1/2 cup olive oil -- plus extra for brush

1 tablespoon dijon mustard

1/4 cup cider vinegar

1/4 cup balsamic vinegar

1 tablespoon honey

kosher salt and freshly ground black peppe

1/4 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.

 

Source:

" Cooking Live # 9591 "

S(Formatted by):

" KES on 11/4/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 200 Calories (kcal); 14g Total Fat; (60% calories from fat); 1g

Protein; 19g Carbohydrate; 0mg Cholesterol; 32mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 8 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " sweet potatoes " unit= " medium " qty= " 4 " >

<IPrp>

(about 1 pound each)

</IPrp>

</IngR>

<IngR name= " green onions " unit= " bunch " qty= " 1 " >

<IPrp>

(white bulb and 3 & quot; of green)

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " cup " qty= " 1/2 " >

<IPrp>

plus extra for brushing the potatoes and green onions

</IPrp>

</IngR>

<IngR name= " dijon mustard " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " cider vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " balsamic vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " honey " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " kosher salt and freshly ground black pepper " ></IngR>

<IngR name= " coarsely chopped flat-leaf parsley " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

</DirS>

<Srce>

Cooking Live # 9591

</Srce>

<AltS label= " Formatted by " source= " KES on 11/4/00 " />

</RcpE></mx2>