Yam and Apple Salad
Vinaigrette
It can be done up to a week in advance and kept refrigerated.
1 ½ tsp of Dijon mustard
1 tbsp of mild curry paste (we use Patak’s)
1 tsp Salt
1 ½ tbsp of honey
1/3 cup cider vinegar
1 cup vegetable oil
Roasted yams: pre-heat oven at 375
5 lb yams (pealed and diced into large bite sizes)
1 tbsp cumin seeds
3 tbsp vegetable oil
1 tbsp pure sesame oil (optional)
1 tbsp sea salt
Toss all above ingredients in a large bowl, spread them in a cookie sheet and roast at 375 for about 35 minutes, or until soft and light brown coloration in some of the sides. Let cool to room temperature.
This stage can be done a day or two ahead, keep refrigerated and lightly warm them up before finishing up.
5 apples cored and diced (tossed in a little of the vinaigrette to prevent apples from turning brown)
(I prefer Gala, Fuji, Cripps pink or Braeburn)
2 ½ cups green seedless grapes
1 cup dry cranberries
½ cup toasted almonds
In a large bowl gently mix these ingredients and the vinaigrette. Serve over lettuce, garnish with the toasted almonds.
I hope you enjoy it as much as our guests and families have