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PASTA, POTATO & RICE SALADS:
Yam
& Pecan Salad
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Yam and
Pecan Salad |
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Great vegetarian
salad...
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1
lb |
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of
yams, unpeeled but well- scrubbed |
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½
medium |
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red
bell pepper, cut into thick strips |
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¼
cup |
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vegetable oil |
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1
tsp |
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mustard seeds |
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pinch of |
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cayenne pepper |
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pinch of |
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ground cinnamon |
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pinch of |
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ground cumin seed |
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1/3
cup |
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pecan halves |
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3
Tbs |
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fresh lime juice |
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1
tsp |
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sesame oil |
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½
tsp |
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salt |
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½
cup |
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thinly slivered red onion |
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a
few sprigs of coriander or cilantro,
chopped |
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1 |
Preheat oven
to 400°F. Spray baking sheet with nonstick
spray, or line with parchment. |
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2 |
In a large
saucepan, cover yams with plenty of water and
bring to a boil. Cook for 10 minutes, then
drain. Cut yams into rounds ½- inch- thick. |
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3 |
In prepared
baking dish, arrange the sliced yams and red
pepper strips in a single layer. Bake 12 to 15
minutes, until the yams are easily pierced with
a fork. |
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4 |
Meanwhile,
in a frying pan, heat oil over medium heat for 1
minute. Add mustard seeds, cayenne, cinnamon and
cumin; stir fry for 2 minutes, or until spices
begin to pop. Add the pecans; stir- fry for 2
minutes until the nuts have browned a little on
both sides (don't burn them). Remove from heat
and reserve spices in pan. |
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5 |
Remove yams
and red peppers from the oven. Using a spatula,
carefully transfer them onto a serving plate,
making a single layer. |
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6 |
Drizzle lime
juice and sesame oil over the yams and sprinkle
with salt. Scatter slivers of red onion on top.
Using a spoon and a rubber spatula, scrape
contents of the frying pan (pecans, oil and
spices) evenly over the yams. Let salad rest for
10 to 15 minutes, then garnish with the chopped
cilantro and serve. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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230.02 |
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Calories From Fat (55%) |
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126.61 |
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% Daily Value |
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Total Fat
14.55g |
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22% |
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Saturated Fat 1.17g |
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6% |
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Cholesterol
0.00mg |
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0% |
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Sodium
201.44mg |
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8% |
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Potassium
677.04mg |
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19% |
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Carbohydrates
24.47g |
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8% |
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Dietary Fiber 4.25g |
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17% |
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Sugar 1.21g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
20.22g |
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Protein
2.13g |
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4% |
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WW
Points 5 |
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Recipe Source |
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Best Vegetarian Recipes |
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