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Broccoli and Yam Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a perfect buffet as can be made ahead, chilled, and then served.
1 large yam or other sweet potato
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.