Asparagus Yam Salad
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 cups chopped yams or 3 cups sweet potatoes
- 1 tablespoon oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon maple syrup
- 1 lb fresh asparagus spear, tough ends snapped off and cut into 2 inch pieces
- boiling water
- ice water
- 1⁄3 cup coarsely chopped toasted pecans
- 3 tablespoons coarsely chopped fresh mint leaves
- 2 tablespoons oil
- 2 tablespoons chili sauce
- 1 tablespoon white vinegar
- 1⁄4 teaspoon salt
directions
- Toss first four ingredients in a large bowl.
- Place on a greased baking sheet in a single layer. Bake in 375°F oven for 25 minutes, turning once.
- Drizzle with maple syrup . Stir and bake for another 15 minutes until browned. Place back in large bowl.
- Blanch asparagus in the boiling water for 3 to 5 minutes until bright green. Drain and plunge into ice water. Let stand 10 minutes until chilled. Drain and add to yam or sweet potato.
- Add pecans to veggies and toss.
- Dressing: Process mint, second amount of oil, chili sauce, vinegar and salt in blender. Drizzle over veggies and toss.
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RECIPE SUBMITTED BY
I'm a young (if I do say so myself!) mom to 3 boys, ages 4, 2 and 4 months (as of Jan 08), and my husband and I live on 19 acres outside of a small village called Douglas. I grew up in Ottawa, but always wanted to live in this area, having spent a lot of time around here at my parents' cottage.
Most of my time is spent with my boys and taking care of our new old 100 year old farmhouse. I absolutely love cooking and trying new things, and I'm very much into natural healing and healing through diet.