Time: 1 hour.
Complexity: easily
Servings: 8

A recipe for a warm grilled vegetable salad made with grilled sweet potatoes and green onions. Dressed with olive oil, mustard, two types of vinegar, honey, and parsley.

Ingredients:

• 4 large sweet potatoes
• 8 feathers green onions
• 2/3 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tbsp. balsamic vinegar
• 1 teaspoon of honey
• Coarse salt and freshly ground pepper
• 1/4 cup coarsely chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet potato, green onions, parsley, honey, balsamic vinegar, apple cider vinegar, Dijon mustard

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Preparation:

Step 1
• Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Bake the potatoes for 45 minutes, until they are easily pierced with a knife. Cut into large pieces.
Step 2
• Preheat the grill to high. Brush the potatoes and green onions with 1/3 cup olive oil and place them on the grill.
  
  Grill the potatoes for 5 minutes, until tender. Grill the green onions for 1 minute, until softened and charred. Remove the potatoes and green onions from the grill, then chop the green onions into small pieces.
Step 3
• In a large bowl, combine the remaining 1/3 cup olive oil, mustard, vinegar, and honey. Season with salt and pepper. Add the potatoes, green onions, and parsley and mix thoroughly.
  
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