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Sweet Potato Apple Salad Recipe

Photo by: Taste of Home

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Pairing a seasonal fruit and vegetable makes for a very pretty and unusual salad to accompany a turkey dinner. The poppy seed dressing has a citrus tang and really brings out the flavor. If you're looking for a different side dish, give it a try!

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8-10 Servings
Prep: 40 min. + chilling

Ingredients

6 medium sweet potatoes (about 2-1/2 pounds)
1/2 cup Crisco® Extra Virgin Olive Oil
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1-1/2 teaspoons poppy seeds
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 medium tart apples (about 3/4 pound), chopped
2 green onions, thinly sliced

Directions

In a large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 minutes. Cool completely.
Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut each in half lengthwise, then into 1/2-in. slices.
In a 4-qt. bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1-2 hours. Toss before serving. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 196 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 45 mg sodium, 23 g carbohydrate, 3 g fiber, 1 g protein.

Sweet Potato Apple Salad published in Taste of Home December/January 2000, p31

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