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Sweet potato salad with bacon vinaigrette

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Sweet potato salad with bacon vinaigrette

Prep Time 35 MIN

Total Time 60 MIN

Add a nutty salad to your family’s dinner! Serve this roasted sweet potatoes and bacon salad that’s ready in an hour.

Ingredients

  • 4 lb sweet potatoes, peeled, cut into 3/4-inch pieces
  • 1 small red onion, cut into thin wedges
  • 6 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 4 slices thick-sliced bacon
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon freshly ground pepper
  • ¾ cup pecan pieces, toasted
  • ½ cup golden raisins

Directions

  1. Heat oven to 450°F. Lightly spray 2 (15x10x1-inch) pans with cooking spray. In large bowl, toss sweet potatoes, onion, 2 tablespoons of the oil and 3/4 teaspoon of the salt. Arrange vegetables in single layer in pans.
  1. Roast uncovered 25 minutes. Remove onion from pans; set aside. Stir sweet potatoes. Roast 10 minutes longer or until browned.
  1. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes or until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Add remaining 1/4 cup oil, remaining 3/4 teaspoon salt, the vinegar, mustard and pepper to drippings in skillet; stir well.
  1. Transfer vinaigrette to large bowl. Add roasted sweet potatoes, onion, bacon, pecans and raisins; toss gently to coat.

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