Sweet Potato and Apple Salad
Makes: 8 servings


  • 2 lbs Sweet potatoes
  • 1/4 c White wine vinegar
  • 2 T Water
  • 2 T Oil
  • 2 t Lemon juice
  • 1/2 t Sugar
  • 1/2 t Salt
  • 1/2 t Pepper
  • 2 cloves Garlic, minced
  • 3 Red cooking apples (unpeeled), each cored and cut into 16 wedges (about 1 lb.)
  • 6 c Tightly packed fresh spinach leaves

Preparation Instructions

Cook sweet potatoes in boiling water 25 minutes or until tender; let cool and peel. Cut into 48 (1/4 inch thick) slices, and arrange in a large, shallow dish, overlapping slices. Combine next 8 ingredients in a small jar; cover tightly and shake vigorously. Pour over sweet potatoes; cover and let stand 1 hour. Drain sweet potatoes, reserving vinaigrette. Toss apples with half of reserved vinaigrette. Arrange 6 sweet potato slices and 6 apple wedges on each of 8 spinach lined plates; drizzle with remaining vinaigrette.

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