Thursday, July 2, 2009

Yummy yam salad

The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.
There is great confusion between yams and sweet potatoes in the United States; most of the vegetables labeled "yams" in the markets are really orange-colored sweet potatoes.
Yam salad

Perfect for picnics
3 large yams
Olive oil, vinegar, red onion, red and yellow bell pepper, sorrel, water cress,
Peel and cube the yams –
Coat with olive oil and roast at 375 until just cooked trhough.
While the cubes roast prepare the dressing.
Small chop ½ of red pepper and ½ yellow
Put ¼ red onion, about ¼ pound of water cress (stems and all),and about ½ cup sorrel leaves in a food processer for a fine chop
Combine the peppers and onion cress mixture in a large baggie then add your favorite vinegar and oil dressing and let the flavors combine while the yams roast. As soon as the yams come out of the oven add the dressing mixture. The yams will absorb more flavor while hot.
Serve chilled
Another version is to run the yam mixture through the food processor for a smaller chop and put about spoonful on a lettuce leaf for a great appetizer.

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