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Total Time
50mins
Prep 20 mins
Cook 30 mins

For all sweet potato lovers, a flavoursome salad combining the sweet potato and pecans with bean sprouts and a range of salad greens: celery, celeric, spring onions and endive. The 'cooking time' includes about 25 minutes cooling time. Adapted from "Potatoes and Vegetables" by Parragon Publishing.

Ingredients Nutrition

Directions

  1. Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
  2. Drain thoroughly, transfer to a bowl and allow to cool.
  3. Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
  4. Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
  5. Spoon the potato and salad greens mixture onto the endive leaves.
  6. In a small bowl, beat the dressing ingredients together.
  7. Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.
Most Helpful

5 5

I made this using half sweet potatoes and half red potatoes, it was good although next time I will use less bean sprouts or omit them totally I really don't think they are needed in this salad, I increased the dressing amounts, all in all a very tasty salad, thanks bluemoon!...Kitten:)