Glazed Sweet Potato Cabbage Salad With
Hot Bacon Dressing
Posted by: B2 Mon, 21 Feb 2005, at 8:27 p.m.
1 medium-size sweet potato
Salt and pepper
1 small head red cabbage, thinly sliced crosswise, core discarded
2 tablespoons red wine vinegar
1 clove garlic, minced
2 tablespoons butter
2 tablespoons honey
1/4 cup olive oil
1 pound roasted chicken breast, shredded
2 slices bacon, cooked and cut into 1-inch pieces
4 ounces blue cheese, crumbled
1 tablespoon chopped parsley
Sprinkle sweet potato with salt and pepper; wrap in foil.
Roast in center of oven at 375°F, 45 minutes or until
tender; cool. In a bowl, toss cabbage with vinegar and
garlic. Season with salt and pepper. Peel and slice cooled
sweet potato into rounds; sauté with butter and honey until glazed; set aside.
Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded chicken, bacon
pieces and sweet potato; toss for 1 minute. Add 1/4 cup Hot Bacon Dressing and
toss. Serve immediately on warm plates. Sprinkle each salad with blue cheese and
Hot Bacon Dressing....
1 slice bacon
2 tablespoons diced celery
3 tablespoons minced onion
3 tablespoons red wine vinegar
3 tablespoons apple cider vinegar
4 tablespoons firmly packed brown sugar
1 teaspoon whole-grain mustard
Salt and pepper to taste
1 cup olive oil
Cook bacon in skillet until crisp; remove and set aside. To skillet, add celery
and onion. Cook for two minutes on medium heat until tender. Add red wine
vinegar and apple cider vinegar, brown sugar and whole-grain mustard. Salt and
pepper to taste. Simmer 10 minutes. Remove from heat. Slowly stir in 1 cup olive
oil, blending to make an emulsion. Crumble bacon and add to dressing.
Makes 6 servings.