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Yam and Pineapple Summer Salad

May 28, 2012

Over spring break, a friend of ours decided to practice cooking by making several Dough Also Rises recipes. We were flattered! But he also noticed a pattern in my posts: a suspicious surfeit of yams. It’s true. I love yams! Deeply. And I’m not ashamed. If you love yams too, or even just like them, then you will love this cool, refreshing summer salad. It’s like potato salad spent all day drinking mojitos on a beach-side patio, came home, and got dolled up to go clubbing. You want this salad, and it wants you.

I made this with a couple yams and a couple “caribbean sweet potatoes” because that’s what my grocery store offered. You can do the same, but all yams works too. Be sure to start about 1.5 hours before go-time, since it will need time to cool.

  • 4 medium yams, peeled and cut in 1 inch cubes
  • 2 cups pineapple chunks (fresh or canned, but fresh is best!)
  • 1 yellow bell pepper diced
  • 1/2 red bell pepper diced
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup chopped green onions
  • 1/4 chopped fresh parsley
  • 1/2 chopped fresh cilantro
  • Olive oil, salt & pepper.
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • zest of 1 orange
  • 2 tsp whole grain mustard
  • 1/2 cup vegetable oil
  1. Preheat the oven to 425 degrees.
  2. Toss the diced yams in some olive oil with a bit of salt and pepper. Roast for 30 minutes or until soft.
  3. Transfer to a large salad bowl, and add the rest of the chopped ingredients.
  4. Cool in the fridge for 30 minutes, or until… cool.
  5. Mix dressing ingredients together. Pour 1/2 the dressing over and mix. Judge for yourself how much more dressing is needed.
  6. Serve cold.
One Comment leave one →
  1. May 28, 2012 3:16 pm


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