Photo by T. Mike Fletcher
Makes four to five servings
Perfect as an accompaniment to chicken or pork.
Dressing
2 tablespoons olive or canola oil
2 tablespoons honey
2 teaspoons frozen apple juice concentrate
1 tablespoon balsamic vinegar, white if possible.
2 teaspoons minced peeled fresh ginger
¾ teaspoon salt
Whisk all ingredients to blend in small bowl. Salt and pepper to taste.
Salad
1¼ pounds red skinned sweet potatoes (yams), (Garnet sweet potatoes if available), cut into ¾-inch square dice
1¼ pounds fresh pineapple, cut into ¾-inch square dice
2 tablespoons chopped fresh parsley
1/3 cup pecans, toasted
1/3 cup dark raisins
Preheat oven to 350 degrees. Roast sweet potatoes until just tender, 20 to 30 minutes.
Roast pineapple until tender, about 20 minutes. Cool both. Combine all ingredients; pour dressing over and toss gently.
By Helen Fletcher, The Ardent Cook
