Roasted Turkey and Sweet Potato Salad



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.