Yam Vinaigrette (Modified)

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Yam Vinaigrette (Modified) Ingredients

1 sm Yam; peeled and cut into	1/4 c Champagne wine vinegar
1/2 c Fresh orange juice	2 tb Seasoned rice vinegar
2 tb Extra virgin olive oil; or	2 tb Dijon mustard
6 tb Water; or broth	Salt and pepper; freshly

Instructions for Yam Vinaigrette (Modified)

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, 3.6 fat. (52% cff) Recipe by: Hot Flash by Luchetti / Hanneman Posted to MC-Recipe Digest by KitPATh on Feb 27, 1998

Main Ingredient: PorkCuisine: Uncategorized

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