Salad, Pear-Yam Salad - 2 pounds sweet potatoes (yams), peeled and cubed
- 3 fresh pears, peeled and cubed
- 2 tablespoons lemon juice
- 1/4 cup toasted pecans
- 1 cup chopped celery
- 1/3 cup raisins
- 1/3 cup light mayonnaise
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- Salt to taste
- In a saucepan, cook the yams for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain; set aside to cool.
- Core the pears and cut into chunks. Toss the pears with the lemon juice and mix with the cooled yams in a large bowl.
- Add the pecans, celery and raisins, mixing gently.
- In a small bowl, mix together the mayonnaise, honey, ginger and salt. Pour the dressing over the yam-pear mixture, mixing gently to coat the salad. Serve immediately or refrigerate.
Serves 8 From the Louisiana Sweet Potato Commission www.sweetpotato.org via http://cooksrecipes.com Nutritional Information: -
Serves: 8 -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 10/12/2005
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