Winter Fruit Salad with Sweet Potato Vinaigrette

   There hasn’t been much gluten-free baking going on lately. Two weeks before we left on our post-Thanksgiving vacation I bought bananas to ripen (over-ripen) for banana bread. Since we returned those bananas were ready-to-go and the final batch of banana bread has been tucked away in the freezer.
   Why bake with gluten at all? Well, the recipe that I created for my family when Rita was a child has not translated well to gluten-free so far. The closest that I have come is Ricki’s Oatbran Banana Muffins adapted from her recipe book Sweet Freedom which I love, love, love. But family favorites are not to be messed with so I have moved on to other experiments. This is why while I was baking that last batch for Christmas it was sooo hard to cope with that wonderful aroma in a responsible, gluten-free way.
   There were abundant fall pears on hand, celery as always, and boiled sweet potatoes in the fridge. I diced celery and two of the pears, toasted some finely chopped pecans (I really wanted walnuts but didn’t have any), added some dried cranberries, and thought about mayonnaise for a Waldorf type dressing. When those sweet potatoes calling my name prevailed, what resulted was a surprise – even as I was putting it together.

Sweet Potato Vinaigrette

Sweet Potato Vinaigrette

Sweet Potato Vinaigrette
1/2 cup diced, soft, cooked sweet potato
1/4 teaspoon allspice
2 tablespoons apple cider vinegar (more if you want it tangier)
Sweetener depending on your taste and the sweetness of that potato

Preparing the sweet potato:
Sweet potatoes are one of my favorite treats whether baked, boiled, or microwaved. When I have something softer in mind I will simmer them in water to cover until tender and a knife slides in easily. Then they cool in their own cooking liquid. Drained, they will keep well in the fridge for probably a week – they get used before then so that is definitely a guess.

Preparing the vinaigrette:
Put all of the ingredients in the blender and process. It is thick mixture rather like mayonnaise with just the 2 tablespoons of vinegar. Add more vinegar if you want it to pour or you could use pure cranberry juice to kick up the color and flavor. You could alternately add a touch of olive oil but the nuts added enough fat for my taste. I had been so ready for something sweet that I just mixed it up and ate. It was only after a few very satisfying bites that I remembered to save some for a picture. By the time this blog is posted that serving will be history! Yields 1 – 2 servings.



1 Comment »

  1. Ricki said

    What a fabulous idea for sweet potato! I can see why it disappeared so quickly. 😉

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