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Showing 1-2 of 2
on December 26, 2010
This was really delicious, and it as nice to be able to make this early, before the duck went into the oven. I might add some ginger or nutmeg next time, just to add a little something, but I did like it just as it is. I did not cover the dish after the apples went in, and I loved that the apples did not cook to a mush - had just a bit of bite left to them. My one concern is about the number of servings. I had a 1 lb sweet potato, so I halved all the rest of the ingredients. This should have been around 5 servings, I think, but two of us polished all of it. Now, it was a bit more than 1/2 cup for each of us, but with the largish cubes of potato, it's hard to keep to 1/2 cup. So if you are making this for a group, I would suggest that you might consider making more of it. Oh, I did not want to go back to the store to get a sweet onion, so I chopped a regular onion, then put it in a bowl and covered with boiling water. Let it stand 10 minutes, then drain thoroughly. This makes the onion more mild, less bite to it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 12, 2011
This is a delightful salad that really is at its best when served at room temperature. This was also a very pretty salad as I used dark orange yams and left the pretty green peel on the granny smith apples. I also used a whole sweet onion when I made this. DH called dibs on what was left stating he wanted it for breakfast. Thanks so much for the post.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (128 g)
Servings Per Recipe: 10