Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free. This has a honey mustard dressing but also a bit of a Mexican flavour and is great served either hot or cold. See recipes for Okra With Honey XO Soy Bean Paste /Tau Chew Sauce too. For many parts of the United States, Safeway is the grocery store that is relied upon to purchase groceries at an affordable price.
Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Take 600 g sweet potatoes (3 medium)
- Take 2 tbsp olive oil
- Prepare 1/2 tsp low-sodium salt
- Prepare 1/2 tsp pepper
- Take 400 g can black beans, drained
- Prepare 3 spring onions / scallions, sliced
- Get 1 red bell pepper, deseeded and diced
- Make ready 200 g sweetcorn
- Take 1 handful fresh coriander / cilantro leaves, finely chopped
- Take 2 tbsp maple syrup / agave nectar / honey
- Prepare 2 tbsp lemon / lime juice
- Prepare 2 tbsp Dijon mustard
- Get 2 tbsp olive oil
- Take to taste salt & pepper
- Take to taste cayenne pepper
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. In a salad shaker jar add sugar, flour, Colman's Dry Mustard and water. Shake well and put in sauce pan.
Steps to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
- Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
- Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
- Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
- Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
- Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
- Serve warm or cold. Keeps well in a lidded container for a few days
In a salad shaker jar add sugar, flour, Colman's Dry Mustard and water. Shake well and put in sauce pan. Cook over low to medium heat. When the mixture starts to cook stir in egg yolks. See more ideas about Food, Recipes, Dairy free recipes.
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