Sweet Potato and Poblano Salad
Created by ellie on July 29, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 10m
- Recipe #13486
Ingredients
- 2 tablespoons honey
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon rosemary, fresh and chopped
- 1 tablespoon shallots, minced
- 2 teaspoons Dijon mustard
- Dash worcestershire sauce
- 1/4 cup oil (olive oil)
- 2 1/4 pounds sweet potatoes (peeled and quartered lengthwise)
- Canola oil (for brushing)
- 2 poblano chilies, seeded and diced
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
How to Make
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Step 1: In a small bowl whisk together first 6 ingredients (honey - worcestershire sauce), whisk in the olive oil. Season to taste with salt and pepper.
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Step 2: In a large pan cook sweet potatoes in boiling water until tender (5-10 minutes). Drain and run under cold water. Cover and chill for at least one hour or up to one day.
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Step 3: Preheat grill to high.
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Step 4: Brush potato wedges with oil and sprinkle with salt and pepper. Grill potatoes 2-4 minutes per side or until grill marks appear. Transfer potatoes to a work surface and cut them cross-wise into 1 inch pieces.
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Step 5: Place potatoes, and the other veggies (chilies - green onions) in a large bowl. Drizzle dressing over. season to taste with salt and pepper.
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Step 6: Can be made one day ahead - cover and chill, bring to room temp before serving.
Nutritional Facts
- Serving Size: 1 (251 g)
- Calories 558.5
- Total Fat - 34.5 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1140.4 mg
- Total Carbohydrate - 55.1 g
- Dietary Fiber - 10.1 g
- Sugars - 8 g
- Protein - 8.4 g
- Calcium - 280.7 mg
- Iron - 10 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.1 mg