Sweet Potato Cabbage Salad with Hot Bacon Dressing
Courtesy of North Carolina Sweet Potato Commission
Servings: 4
Prep Time: 15 Min.
Cook Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
* 1 medium sweet potato
* salt and pepper to taste
* 1 small head red cabbage
* 2 Tbsp. red wine vinegar
* 1 clove garlic, minced
* 8 slices bacon
* 2 Tbsp. butter
* 2 Tbsp. honey
* 1/4 c. olive oil
* 1 lb. roasted, sliced squab or chicken breast
* 1/2 c. toasted pecans
* Hot Bacon Dressing (recipe follows)
* 4 oz. blue cheese
* 1 Tbsp. chopped parsley
* salt and pepper to taste
* 1 small head red cabbage
* 2 Tbsp. red wine vinegar
* 1 clove garlic, minced
* 8 slices bacon
* 2 Tbsp. butter
* 2 Tbsp. honey
* 1/4 c. olive oil
* 1 lb. roasted, sliced squab or chicken breast
* 1/2 c. toasted pecans
* Hot Bacon Dressing (recipe follows)
* 4 oz. blue cheese
* 1 Tbsp. chopped parsley
What to do:
1. Sprinkle sweet potato with salt and pepper; wrap in foil. Roast in center of oven at 375ºF, 45 min. or until tender; cool. Cut cabbage in half through the root end; remove core. Thinly slice cabbage crosswise, place in bowl; toss with vinegar and garlic; season with salt and pepper.
2. Cook bacon until crisp. Cut into 1-in. pieces; keep warm.
3. Slice cooled sweet potato into rounds; sauté with butter and honey until glazed; set aside. Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded squab or chicken, bacon pieces, sweet potato and pecans; toss for 1 min. Add 1/4 c. Hot Bacon Dressing and toss.
4. Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.
To make Hot Bacon Dressing:
1. Cook 1 slice bacon in skillet until crisp; remove and set aside.
2. To skillet, add 2 Tbsp. diced celery, 2 Tbsp. minced onion. Cook for two min. on medium heat until tender.
3. Add 3 Tbsp. each red wine vinegar and apple cider vinegar, firmly packed brown sugar and 1 tsp. whole-grain mustard. Salt and pepper to taste. Simmer 10 min. Remove from heat.
4. Slowly stir in 1 c. olive oil, blending until emulsified.
5. Crumble bacon and add to dressing.
2. Cook bacon until crisp. Cut into 1-in. pieces; keep warm.
3. Slice cooled sweet potato into rounds; sauté with butter and honey until glazed; set aside. Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded squab or chicken, bacon pieces, sweet potato and pecans; toss for 1 min. Add 1/4 c. Hot Bacon Dressing and toss.
4. Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.
To make Hot Bacon Dressing:
1. Cook 1 slice bacon in skillet until crisp; remove and set aside.
2. To skillet, add 2 Tbsp. diced celery, 2 Tbsp. minced onion. Cook for two min. on medium heat until tender.
3. Add 3 Tbsp. each red wine vinegar and apple cider vinegar, firmly packed brown sugar and 1 tsp. whole-grain mustard. Salt and pepper to taste. Simmer 10 min. Remove from heat.
4. Slowly stir in 1 c. olive oil, blending until emulsified.
5. Crumble bacon and add to dressing.