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Sweet Potato and Pickles Salad With Lemon Ginger Dressing

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“This is a very tasty salad from 'I love pickles.' I find it a nice summer picnic - take-along salad.”
READY IN:
28mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 4 medium yams, peeled and cubed
  • 12 lb bacon, cut to 1 inch pieces (I use purchased precooked bacon)
  • 1 cup sweet pickle, slices
  • 1 cup pecan halves, toasted
  • 8 lettuce leaves
  • Lemon Ginger Dressing (use 3/4 cup)
  • 2 tablespoons lemon juice (I use juice of 1/2 a lemon)
  • 12 cup brown sugar (I use Splenda brown sugar blend)
  • 1 teaspoon fresh gingerroot (or more) or 14 teaspoon ground ginger (or more)
  • 12 cup oil (I use olive oil)
  • 2 tablespoons cider vinegar

Directions

  1. To Make Dressing:
  2. Place ingredients in a pint jar with a cover. Shake well. Makes 3/4 cup of dressing.
  3. To Make Salad:
  4. Steam potatoes in vegetable steamer until tender, not mushy, about 18 minutes. Cool.
  5. In large frying pan, cook bacon until crisp about 5 to 7 minutes. Then break in 1 inch pieces. I simply purchase precooked bacon, breaking it into small pieces.
  6. Combine potatoes, bacon, sweet pickle slices and toasted pecan halves with dressing in large container.
  7. Line serving dishes with lettuce leaves. Spoon salad on top.

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