Fall Harvest Salad

2 large sweet potatoes, peeled and cubed

2 tablespoons olive oil

¼ teaspoon each salt and pepper

2 cups cubed cooked turkey breast

2 medium apples, cubed

1 cup chopped walnuts, toasted

4 green onions, thinly sliced

½ cup raisins

½ cup minced fresh parsley

Dressing:

¼ cup olive oil

2 tablespoons each of rice vinegar, orange juice, maple syrup and lemon juice

2 teaspoons minced fresh ginger root

¼ teaspoons each salt and ground cinnamon

⅛ teaspoons each ground nutmeg and pepper

Place sweet potatoes in an ungreased 15-by-10-by-1-inch baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Bake at 400 degrees Fahrenheit for 25 to 30 minutes or until tender, stirring occasionally. Cool to room temperature.

In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes.

In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Serves six.

Norma Anderson

St. Louis