Asian Sweet Potato Salad With Cucumbers Dates And Arugula Recipes

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 10

Ingredients

3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1 pound sliced persian cucumbers
2 sliced scallions
1/4 cup cilantro
2 tablespoons sliced pickled ginger
1/2 finely chopped red jalapeno
1 tablespoon sesame seends

Steps:

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

SWEET POTATO AND ARUGULA SALAD

Sweet Potato and Arugula Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for spraying the baking sheet
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan

Steps:

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

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