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Turkey & Sweet Potato Salad
Products Used
0
76
53
Prep Time:
25m
Bake/Cook Time:
20m
Yield:
4 - 6 servings
What to do with the Thanksgiving leftovers? Make this tasty salad! Cubed sweet potato, turkey, cranberries and walnuts tossed together with olive oil and orange and lemon juice.
Products Used
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups turkey, cubed 1 cup coarsely chopped walnuts, toasted
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley
- 1/2 cup dried cranberries dressing
- 1/4 cup olive oil
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions
- Peel and cube sweet potatoes (bite-sized cubes). Toss with olive oil. Salt and pepper to taste.
- Spread on a baking sheet and place in a 350°F. oven. Bake until tender – about 15 to 20 minutes. Remove from oven and allow to cool.
- Whisk together all dressing ingredients. When ready to serve, combine sweet potatoes, turkey, walnuts, scallions, parsley and cranberries in a large bowl. Toss with enough dressing to coat evenly. Serve at room temperature. Can be made ahead and refrigerated.
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