SWEET POTATO SALAD WITH LIME PICKLE AND CASHEWS
Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It's an easy task and well worth doing - but if working with raw eggs makes you squeamish, Hellmann's or Duke's are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.
Provided by Melissa Clark
Categories quick, salads and dressings
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool.
- In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 6 grams
CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
- Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.
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