Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sweet Potato Tarragon Salad
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- #51783
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 cups peeled and julienne-cut sweet potatoes
1/2 cup vegetable oil
5 tablespoons lemon juice
1 tablespoon minced fresh tarragon
salt
freshly ground black pepper
directions
Parboil the julienne potatoes for 3 to 5 minutes, until just tender. Plunge into cold water and put into a medium-sized bowl. Drain immediately.
In a small bowl, combine the oil, lemon juice, tarragon, and salt and pepper to taste. Pour over the potatoes and toss to coat.
Refrigerate for at least 2 hours to allow the flavors to mingle. Serve cold.
added by
butterLou
nutrition data
Nutritional data has not been calculated yet.
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