Yam vinaigrette (modified)

8 Servings

Ingredients

Quantity Ingredient
1 small Yam; peeled and cut into 1/2\" chunks
½ cup Fresh orange juice
2 tablespoons Extra virgin olive oil; or wheat germ oil
6 tablespoons Water; or broth
¼ cup Champagne wine vinegar
2 tablespoons Seasoned rice vinegar
2 tablespoons Dijon mustard
Salt and pepper; freshly ground

Directions

NOTES: For decorative appeal, swirl this bright yellow puree on a plate, then half-cover with hot filled pasta and steamed vegetables. *MAKES 1 cup.

*Should be stored in an airtight container in the refrigerator.

In a small saucepan of salted boiling water, cook the yam chunks until very tender, about 15 minutes; strain. Puree the yam and orange juice in a blender or food processor. With the machine running, gradually add the oil, vinegars, and mustard. Season with salt and coarsely ground pepper.

>recipe from the Hot Flash Cookbook by Cathy Luchetti (1997) Chronicle.

Original reduced used equal amount of orange juice and oil (no water).

>from Pat Hanneman >Mc-PER (2Tbs) SERVING: 60 cals, 3⅗ fat. (52% cff) Recipe by: Hot Flash by Luchetti / Hanneman Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 27, 1998

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