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This is a low cholesterol salad that you can
make ahead and have ready to serve in individual portions on your best salad
plates. |
| Quantity |
Ingredients |
Preparation Notes |
|
Orange Dressing |
- Prepare orange dressing by combining ingredients
and setting aside.
- Peel, cube and boil sweet potatoes. Drain
when finished and put in mixing bowl.
- Cut apple into thin slices or cubes and add to
potatoes
- Core endive and separate leaves and set aside.
- Add onions and one half of the dressing
- Put watercress in separate bowl and put in
remaining dressing
- Put lettuce on plates as a base. Place
watercress on top.
- Arrange sweet potato mixture and endive leaves on
top
- Garnish with pecans, orange rind rings and if
desired dried cranberries
- Do not assemble very far ahead of serving as
watercress will get soggy.
|
| 1/3 Cup |
Vegetable Oil |
| 3 Tbsp |
Red Wine
Vinegar |
| 3 Tbsp |
Orange Juice |
| 2 tsp |
Grated fresh
Orange Rind |
| 1/2 tsp |
Salt |
|
Salad |
| 1 1/2 lbs |
Sweet Potatoes |
| 1 |
Granny Smith
Apple |
| 1/4 Cup |
Shallots or
Green Onion, chopped fine |
| 1 Bunch |
Watercress |
| |
Romaine or Bibb
lettuce |
| 1 |
Belgium Endive |
| 1/2 Cup |
Pecans, toasted |
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