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Recipe by Estee Kafra

Sunshine Salad

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Sunshine Salad
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets

No Diets specified

A refreshing and light way to begin any meal. Use as a side dish any time too.

Ingredients

Salad

  • 1 16-ounce bag shredded romaine lettuce

  • 1 large sweet potato, peeled and cubed

  • 1 cup cubed pineapple

  • 1/2 cup cubed daikon (white radish)

  • 1 cup cubed smoked turkey or chicken (optional)

Vinaigrette

  • 1/4 cup fresh lime juice

  • 2 and 1/2 tablespoons sugar, dissolved in 1 tablespoon boiling water

  • 2 tablespoons orange juice

  • 1/2 cup oil

  • salt, to taste

  • 1 scallion, sliced thinly

Nut Garnish

  • 1 cup whole pecans or walnuts

  • 1/2 cup brown sugar

  • 1 tablespoon water

Directions

Prepare the Sweet Potatoes and Nuts

1.

Heat sugar and water for the nuts in a small pot and bring to a boil immediately. Lower heat and add the nuts. Mix to coat and lay out on a baking paper, separating the nuts. Let cool.

2.

Heat a pot of oil and fry the sweet potato cubes until tender. Drain on a paper towel.

Assemble the Salad

1.

Place the lettuce in a bowl and top with fried sweet potato cubes, pineapple, daikon, and cubed turkey or chicken if using.

2.

Mix all ingredients for the vinaigrette in a container and shake well. Drizzle over salad. Sprinkle with nuts and serve.

Recipe tags

candied nuts chicken Estee Kafra light dressing nuts passover dishes Pesach pesach side dish salad sweet potato salad sweet potatoes turkey
Sunshine Salad

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