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Sunshine Salad Appetizer Recipe

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This recipe for Sunshine Salad Appetizer, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 16 oz. bag of romaine lettuce
1 large sweet potato, peeled and cubed
1 c. cubed pineapple
c. cubed white radish
1 c. cubed smoked turkey or chicken (optional)

c. fresh lime juice
2 T. sugar, dissolved in 1 T. boiling water
2 T. orange juice
c. oil
salt, to taste
1 scallions, sliced thinly

Nut Garnish:
1 c. whole pecans or walnuts
c. brown sugar
1 T. water

Heat sugar and water for the nuts in a small pot and bring to a boil immediately. Lower heat and add the nuts. Mix to coat and lay out on a baking paper, separating the nuts. Let cool.
Heat a pot of oil and fry the sweet potato cubes until tender. Drain on a paper towel.
Place the lettuce in a bowl and top with fried sweet potatoes, pineapple, white radish and cubed turkey or chicken if using.
Mix all ingredients for the vinaigrette in a container and shake well. Drizzle over salad. Sprinkle with nuts and serve.

Personal Notes:
Personal Notes:
A great way to start a meal or can be used as a side dish! Reprinted with permission from the Mishpacha magazine!




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