Ingredients
The Salad
Sweet potato, 1 kg
Pomegranate seeds, 1 cup
Baby leaf, 500 g
Sugared pecans, 150 g
Roasted pistachio, 150 g
Bleached almonds, 100 g
Dried papaya, 100 g
Dried apple, 50 g
Cranberries, 50 g
The Sauce
Natural pomegranate juice, 1 cup
Orange juice, 1 cup
Sugar, 2 flat tablespoons
Lemon juice, 2 tablespoons
Balsamic vinegar, 1 tablespoon
Soy sauce, 1 tablespoon
Salt, 1 flat teaspoon
White pepper, 1/2 flat teaspoon
Grenadine liqueur, 1/2 cups
Preparation
1. Wash the sweet potatoes, wrap in baking paper (each sweet potato separately) and bake on grill mode at 375°F-390°F (190°C-200°C) for about 35 minutes.
2. Remove the baked sweet potatoes, peel and slice into 2 cm thick slices.
3. Slice the papaya into strips, and mix the pomegranate seeds with the baby leaf, pecans, pistachios, almonds and all the dried fruit.
4. In a nice serving dish, arrange the baby leaves, place the sweet potato slices and other ingredients on top of them, and on top of each salad pour the sauce (mix all the sauce ingredients well before).
5. Bon appetite (:
Total time: 30-60 min
The spices in the recipe are according to personal taste. The nutritional value does not include the liqueur. Recipe by Meir Rosenberg, Chef of the Rimonim Gali Kinneret Hotel.