Wednesday, January 28, 2009

Yummy Yam Salad

Yummy Yam Salad
By Barbara Frohne

3 large dark orange yams, baked at 400F degrees until soft, about 1 hour
1 bunch green onions, diced
1/2 cup parsley, minced (optional)
1/2 package frozen peas
3 sticks celery, chopped fine
salt to taste

Cashew Dressing:
1 cup raw cashews
3/4 cup water
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. salt

1. Cool yams. Peel off the skins. Cut into chunks and place in a large bowl.
2. Place Dressing ingredients in a blender and blend until very smooth and creamy.
3. Place remaining ingredients in the bowl with the yam chunks. Add the cashew dressing and mix together. Chill if desired.

Serves 6

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