Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Sweet potatoes, peeled and 1 c Diced red bell peppers
-cut into 1/4" cubes (~3c) Salt to taste
1 1/2 tb Wine or cider vinegar Ground black pepper to taste
1 1/2 tb Dijon mustard 2 tb Chopped fresh parsley
1 tb Honey 1 Scallion, thinly sliced
1/4 c Vegetable oil Salad greens
1 c Diced celery 1/2 c Ricotta cheese (opt)

Steam the sweet potato cubes for 6-8 minutes, until just tender.

Take care not to overcook them. While the potatoes steam, whisk the
vinegar, mustard and honey in a small bowl. Slowly add the oil in a
thin stream, whisking until the dresing emulsifies. Place the diced
celery and red peppers in a serving bowl. Add the steamed potatoes
and the dressing. Stir gently, add salt and pepper to taste, and set
aside for a few minutes. When the salad has cooled a little, toss in
the parsley and scallions.

Serve on crisp salad greens, topped with dollop of ricotta, if you
like. (If you use the ricotta, you may wish to add another scallion
and additional salt and pepper.) Makes two 8-oz servings.

Each serving has: 294 calories, 3.2 grams protein, 14.7 grams fat,
39.6 grams carbohydrate, 247 milligrams sodium, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94

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