Have 2 cups of leftover mashed sweet potatoes?
Turn them into an amazing salad dressing with today’s recipe, a unique take on the traditional Waldorf Salad.
It’s the brainchild of Aysha Schurman, from Ammon, ID, who took top honors in the Side Dish Category at last year’s Annual Sweet Rewards Recipe Contest (sponsored by the Louisiana Sweet Potato Commission and Louisiana Cookin’magazine).
All of the ingredients should be available at your local natural and organic food store.
For another winning Sweet Rewards recipe, check out Ginger Thai Sweet Potato Bisque.
Sweet Onion Salad with Sweet Potato-Raspberry Dressing
Makes 4 to 6 servings
2 cups mashed sweet potatoes
1/2 cup fresh raspberries
2 tablespoons rice vinegar
1/4 cup vegetable oil
2 tablespoons apple juice
1 teaspoon dark molasses
1 tablespoon ground pepper
1/2 teaspoon salt
1 tablespoon fresh chopped parsley
1 teaspoon fresh pressed garlic
1/2 teaspoon chopped cilantro
1 teaspoon fresh chopped basil
1½ cups shredded iceberg lettuce
1 cup chopped red onion, 1/2-inch dice
1/2 cup chopped yellow onion, 1/2-inch dice
1/4 cup finely chopped, fresh chives
1/2 cup peeled and sliced cucumber, 1/2-inch thick
1/3 cup chopped celery, 1/2-inch dice
1/3 cup chopped walnuts
1/4 cup blue cheese crumbles
1 Granny Smith apple, quartered, cored and sliced
- Pour all ingredients for the dressing into a food processor or blender. Blend together until dressing is creamy and a uniform color.
- Place all salad ingredients, except for blue cheese and apple, in large mixing bowl. Gently toss salad until well mixed.
- Pour dressing over salad, toss again, and serve on salad plate. Garnish with crumbled blue cheese and apple slices.
Recipe and photo courtesy of the Louisiana Sweet Potato Commission