Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free. This has a honey mustard dressing but also a bit of a Mexican flavour and is great served either hot or cold. Once done grilling, gently toss sweet potatoes and grilled onion with dressing (amount as desired). Assemble: Place sweet potatoes and red onion on a plate.
Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Prepare sweet potatoes (3 medium)
- Take olive oil
- Get low-sodium salt
- Make ready pepper
- Take can black beans, drained
- Make ready spring onions / scallions, sliced
- Make ready red bell pepper, deseeded and diced
- Get sweetcorn
- Prepare fresh coriander / cilantro leaves, finely chopped
- Make ready maple syrup / agave nectar / honey
- Make ready lemon / lime juice
- Prepare Dijon mustard
- Make ready olive oil
- Prepare salt & pepper
- Take cayenne pepper
Season with salt and pepper and let sit while the potatoes cook. While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add hot potatoes to dressing and gently toss to combine. Layering first the greens, followed by the sweet potatoes, bacon, chicken and the almonds.
Steps to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
- Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
- Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
- Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
- Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
- Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
- Serve warm or cold. Keeps well in a lidded container for a few days
Add hot potatoes to dressing and gently toss to combine. Layering first the greens, followed by the sweet potatoes, bacon, chicken and the almonds. Drizzle with as much honey mustard as you please! Golden caramelised sweet potato that's juicy inside, fresh peppery rocket / arugula, warm soft crunch of pecans, creamy saltiness from goats cheese (or Danish feta), BACON and a drizzle of Honey Lemon Dressing. See recipes for Chicken, Tomato and Mushroom Pasta, in Honey, Lemon and Whole Grain Mustard dressing too.
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