Waldorf Sweet Potato Salad
You may be surprised by the use of shredded raw sweet potatoes, but wait until you taste them in this salad. It's bright, crunchy, nutritious, delicious and low-fat.
1/3 cup walnuts
3 cups raw sweet potato peeled and grated
1 medium red apple, unpeeled, cored and coarsely chopped
1/2 cup chopped celery
1/2 cup red seedless grapes, cut in half
1/3 cup crumbled blue cheese, (optional)
Red leaf lettuce leaves, for serving, (optional)
2 tablespoons vegetable oil
3 tablespoons apple juice
1 tablespoon plus 1 teaspoon white wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
- Toast walnuts in an oven or toaster oven at 350°F (175°C) until golden, about 10 minutes. Cool.
- Place all salad ingredients in a bowl.
- To make dressing, whisk all ingredients to blend. Pour over salad and toss well. If desired, serve on red leaf lettuce leaves.
Makes 8 servings.
Recipe provided of North Carolina Sweetpotato Commission.