Number of servings : 6
Prep time: 15 minutes
Cooking time: 20 minutes
Type of meal : | Salads | Salads
Special diet : | High fibre
4 thick slices bacon, diced
125 mL (½ cup) finely chopped yellow onion
15 mL (1 tbsp) flour
125 mL (½ cup) browned beef stock or canned reduced-sodium beef broth
125 mL (½ cup) cider vinegar
1 diced, cored, unpeeled tart green apple (Granny Smith)
5 mL (1 tsp) salt
1 mL (¼ tsp) black pepper
1.4 kg (3 lbs) firm cooked diced sweet potatoes
250 mL (1 cup) sliced scallions
50 mL (¼ cup) minced parsley or lettuce
- In a medium-sized skillet over moderately low heat, cook bacon until crisp—about 5 minutes. Transfer to paper towel to drain.
- Add onion to bacon drippings and sauté until soft—about 5 minutes. Blend in the flour, remove from heat, and gradually stir in stock, vinegar, salt and pepper.
- Return to the heat and cook, stirring, until mixture boils. Cook 1 minute more, reduce heat to low, and keep dressing warm.
- Place potatoes and diced apples in a heatproof serving bowl, add scallions, parsley and reserved bacon, pour dressing over all, and toss gently to mix.