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This is a discussion on Sweet Potato Salad within the The Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Well-it's taken me three months to get re-inspired and out of my funk , but ...
Well-it's taken me three months to get re-inspired and out of my funk, but I finally created (well, RE-created) something cool in my 'new' kitchen.
One of my horse friends had this somewhere, wrote down what was in it, recreated it and fed me some....which prompted me to write down the ingredients and do the same!
Amounts-up to re-creator's discretion, likes and dislikes....
Cooked/peeled sweet potatoes
Diced red onion
Chopped pecans (I actually used sliced almonds)
Chopped flat leaf parsley
Dried cranberries (I used dried 'mixed berries')
Cook sweet potatoes, peel and cut into good sized chunks. I let mine cool to peel and then cut them up and tossed them in with other ingredients. I keep it in the fridge and serve cold, and it gets better after sitting a few hours!
I'm sure there are lots of variations that would be equally excellent.
Jenny, how did you know I had a bag of sweet potatoes on my counter needing a purpose in life? I'm going to try this--it sounds delicious!
Yum!!! I think I'll try it with the mixed berries too.