Country Sweet Potato, Mushroom, And Haricots Verts Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dressings, Salads/ | 4 | Servings | ||
INGREDIENTS
| Oil, for frying | ||
| 1 | Sweet potato, peeled and | |
| sliced paper-thin into | ||
| chips | ||
| 4 | oz | Raw bacon, diced |
| 1/2 | lb | Assorted exotic mushrooms |
| cleaned sliced | ||
| 1 | Red onion, julienned | |
| 1/2 | lb | Haricots verts, blanched |
| 2 | t | Vhopped garlic |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-20-1997 Recipe by: Emeril Lagasse
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 169
Total Fat: 19.8g
Cholesterol: 18.7mg
Sodium: 263.5mg
Potassium: 58.8mg
Carbohydrates: 18.5g
Fiber: 1.7g
Sugar: <1g
Protein: 4.8g