Broccoli and Yam Salad Recipe

From Dorothy McNett's Recipe Book.

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Broccoli and Yam Salad

From Dorothy McNett's recipes at This is a perfect buffet as can be made ahead, chilled, and then served.

1 large yam or other sweet potato
1 bunch fresh broccoli
1/3 cup coarsely chopped hazelnuts or other nuts as desired
1/3 cup extra virgin olive oil
2 cloves garlic, minced
zest and 3 tablespoons orange or lemon juice
2 tablespoons raspberry vinegar
2 tablespoons honey
1 tablespoon raw sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
baby greens or torn leaf lettuce for serving time

Scrub the yam and pierce in several places with a fork. Bake the yam until tender in oven. Or cook in microwave for 5 minutes. Test for doneness. Set aside. Wash and cut the broccoli into bite-sized pieces. Place in a glass or ceramic batter bowl. Cover with a glass or ceramic lid, or waxed paper. Cook in microwave about 5 minutes, until tender. Cut the yam into bite sized pieces and combine with broccoli and nuts in a salad bowl. In glass measuring cup, whisk together the olive oil, garlic, citrus zest and juice, vinegar, honey, sugar, salt and pepper and toss into the bowl. Allow to stand about 15-20 minutes to marinate. This can be served warm, or chilled. When ready to serve, toss in some baby greens or lettuce and serve!

Recipe created 1994-10-29.

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