1/2 c canola oil
3 tbsp fresh orange juice
2 tbsp red wine vinegar
2 tsp peeled and minced fresh ginger
8 oz sweet potatoes, well scrubbed and with skin on
2 c COOKED TURKEY, skin removed, cubed and chilled
2/3 c diced celery
2/3 c roasted fresh sweet corn (cut fresh from the cob)
1/4 c chopped pecans, lightly toasted
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
Blend all ingredients together for 20 seconds in a blender. Cover and chill.
Preheat oven to 400 degrees F. Prick potatoes with fork tines. Bake potatoes in preheated oven until tender, but do not overcook. Cool.
Cut potatoes into 1/2-inch cubes. Place potato cubes in a large bowl. Add remaining salad ingredients, except for cilantro and parsley. Toss with about 3/4 cup Citrus Dressing.
Cover and refrigerate, at least, one hour.
Just before serving, stir in pecans. Garnish each portion with a sprinkling of cilantro and parsley.