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Salad
2 - 4 servings
40 minutes
30 minutes
Chef Martin Yan
3/4 pounds organic sweet potatoes
2 cups bean sprouts
1 mango, cut into 1/2 inch cubes
1 pineapple, peeled and cut into 1/2 inch cubes
1/2 Hot House Cucumbers (English Cucumbers) halved length and thinly sliced
1/4 small jicama, peeled and cut into 1/2 inches cubes
2 Jalapeno Chiles (use red Jalapeno Chiles) seeded
1/4 cup lemon juice
2 tablespoons brown sugar, packed
2 tablespoons peanut butter
2 tablespoons soy sauce
Organic Iceberg Lettuce
In a medium pan, boil sweet potatoes in water to cover until tender when pierced, 20-30 minutes. Drain and let cool. Peel and cut into 0.5 inches cubes, and place in a large bowl.
Add the bean sprouts.
To the sweet potatoes and bean sprouts, add the mango, pineapple, cucumber, and jicama. Cover and chill until ready to serve.
In a blender, process the dressing ingredients until smooth.
Pour dressing over salad and toss. Arrange on a lettuce lined serving plate.
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