A fresh and inviting salad to offer family and guests. try this tasty Summer Sweet potato Salad recipe.
2 lbs sweet potatoes sliced 1/8 inch thick
3 whole carrots sliced at an angle 1/2 inch thick
6 radishes- sliced thinly
1 seedless cucumber- sliced ½ inch thick
1 pint grape tomatoes sliced in half
½ c scallion- sliced thin at an angle
¼ cup of minced fresh Thyme, Parsley and Dill
¼ cup Dijon mustard
¼ cup Grain or brown Mustard
¼ cup Balsamic glaze
¼ cup Olive oil
1 clove of fresh garlic minced
Juice from 1 lemon
Salt and fresh cracked black pepper to taste
Bake sweet potatoes and carrots in a 375 degree until tender and slightly brown, not mushy. Let cool. Toss with radish, cucumber tomatoes and scallions.
In a separate bowl, mix together the mustards, herbs, balsamic vinegar,, olive oil, garlic and lemon juice. Season with salt and pepper to taste. Add to vegetables 15 to 20 minutes before serving.
1 serving is equivalent to: