Roasted Sweet Potato, Salmon and Watercress Salad
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups sweet potatoes, peeled and diced
- 8 ounces salmon, cooked and flaked
- 1⁄2 cup celery, diced
- 1⁄4 cup pecans, toasted
- 1 tablespoon olive oil
- 1⁄4 cup orange juice
- 1 garlic clove, minced (optional)
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄4 cup fresh parsley, chopped
- 2 cups watercress, cleaned and chopped
directions
- Place diced sweet potatoes on your baking stone in a pre-heated 400°F oven and let roast until tender (depending on size--15 minutes is about right).
- Cool Slightly.
- Combine salmon, celery and pecans with the cooled sweet potatoes.
- In a seperate bowl, whisk together olive oil, orange juice, garlic, vinegar, cumin and salt. Pour this dressing over the chicken and potato mixture and chill.
- When ready to serve, stir in the fresh watercress and chopped parsley.
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RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!