Sweet Potato, Bacon and Grape Salad

  • 8 Servings

Ingredients

    • 2 pounds
      (about 1 kg) sweet potatoes or yams, cooked, peeled and diced
    • 4 cups
      (about 1 litre) loosely packed kale, stems removed, torn into bite-sized pieces, blanched, cooled and squeezed dry
    • 6 slices
      bacon cut into lardons
    • 1 cup
      (250 ml) sliced onion
    • 1 cup
      (250 ml) red or black California seedless grapes, halved
    • 1/4 cup
      (60 ml) sherry vinegar (or substitute apple cider vinegar)
    • 1/2 cup
      (125 ml) orange juice
    • 1/2 cup
      (125 ml) vegetable or olive oil
    • good dash Tabasco sauce
    • To taste salt and freshly ground black pepper

Instructions

    1. In a large bowl, combine the diced sweet potatoes and the blanched kale.

    2. In a large skillet, fry the bacon until it is brown and crisp. Drain out all but 1 tablespoon of the bacon grease.

    3. Fry the onion with the bacon until the onion is golden brown and tender, about 3-4 minutes.

    4. Pour this onto the potatoes and kale mixture. Fold in grapes.

    5. Deglaze the skillet with the vinegar, orange juice, oil, Tabasco, salt and pepper and bring to a boil.

    6. Pour the hot vinegar mixture over the potato salad and fold in, taking care not to mash the potatoes.

    7. Serve warm.

Notes

This is a gluten-free, paleo and dairy-free recipe.

Calories 378; Protein 5 g; Carbohydrate 37 g; Fat 24 g; Saturated Fat 5.5 g; 56% Calories from Fat ; Cholesterol 11 mg; Sodium 302 mg; Fiber 3 g.