Cuisinart TCS-60C manual White and Sweet Potato Salad with Dill Dressing, White Bean Salad

WHITE AND SWEET POTATO SALAD WITH DILL DRESSING

White and sweet potatoes combine to make this salad appealing to the eye and to the palate.

Makes sixteen 1/2-cup (125 mL) servings.

Preparation: about 20 minutes + 20 minutes steaming time.

1-1/2 pounds (750g) new red or white potatoes, peeled if desired, cut into 1-inch (2.5 cm) wedges

1-1/2 pounds (750g) sweet potatoes, peeled, quartered lengthwise, then cut into

1-inch (2.5 cm) lengths

3ribs celery, thinly sliced * 1/2 pound (250g) snow peas,

trimmed and thinly sliced *

1shallot (1-1/2 ounces) (42g/mL), peeled, cut into 1-inch (2.5 cm) pieces

1/2 cup (125 mL) fresh dill weed, fairly tightly packed

1-1/2 tablespoons (25 mL) Dijon- style mustard

1/4 cups (50 mL) white balsamic or white wine vinegar

1/2 teaspoon (2 mL) kosher salt 1/4 teaspoon (1 mL) freshly ground

black pepper

1/2 cup (125 mL) extra virgin olive oil

Fresh dill sprigs for garnish

Place the white potatoes in the large steamer tray. Place the sweet potatoes in the second steamer tray. Fill the water reservoir and assemble the steamer. Steam the potatoes for 18 – 22

minutes, until tender.

While the potatoes are steaming, prepare the dressing. In a Cuisinart® Blender or Food Processor fitted with the metal blade, pulse to chop the shallot finely. Add the dill weed, mustard, vinegar, kosher salt and pepper. Process to combine; then with the machine running, add the olive oil in a slow steady stream. Remove and reserve.

Turn off the steamer and unplug; let sit for 1 minute. Transfer the potatoes to a large bowl. Toss with half the dressing. If the salad is to be served warm, add the sliced vegetables and remaining dressing to taste. If the salad is to be served cold, cover and refrigerate the potato mixture and sliced vegetables separately. About 20 – 30 minutes before serving, remove from the refrigerator, add the sliced vegetables and dressing to taste, and toss gently to combine. Garnish with sprigs of fresh dill.

*May use 2 or 3 mm slicing disc of Cuisinart® Food Processor for slicing.

Nutritional Analysis per 1/2 cup (125 mL) serving:

Calories 159 (42% from fat) • carbo. 21g • protein 2g

•fat 7g • sat. fat 1g • chol. 0.00mg • sodium 111mg

•fiber 2g

WHITE BEAN SALAD

Beans cooked in the Cuisinart® steamer cook evenly and do not break up as readily as those cooked on the stove top.

Makes 4 cups (1 L).

Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes steaming time for beans, 10 minutes to prepare salad.

1cup (250 mL) great northern, navy or white beans

2sprigs parsley

1clove garlic, peeled

1bay leaf

1-3/4 cups (425 mL) water Juice of 3 lemons

1red onion (6 ounces) (175g/mL), peeled and chopped

5plum tomatoes, seeded, and diced

8fresh basil leaves, shredded

8fresh mint leaves, shredded Kosher salt and freshly ground pepper to taste

Splash of extra virgin olive oil

Pick over beans thoroughly to remove any grit or stones, and rinse. Place in a medium bowl and cover with 2 inches (5 cm) cold water. Allow the beans to soak at least 12 hours or overnight to rehydrate.

Fill the water reservoir and assemble the steamer. Drain the beans, rinse, and drain again. Place in the rice basket of the steamer along with the parsley, garlic, bay leaf, and water. Steam for 50 – 55 minutes. Allow the beans to sit in the hot liquid for 10 minutes. Drain, rinse, drain again and transfer to a medium bowl. Toss with the lemon juice and set aside. Combine the beans with the chopped onion, plum tomatoes, basil and mint. Season to taste with kosher salt and pepper. Add a splash of extra virgin olive oil if desired for flavour.

Toss gently and serve on a bed of fresh greens.

Nutritional analysis per half cup (125 mL):

Calories103 (3% from fat) • carbo, 20g • pro. 7g • fat 0g • sat. fat 1g • chol. 0 mg • sod. 10g • fiber 5g

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