Country Sweet Potato, Mushroom and Haricots Verts Salad
Country Sweet Potato, Mushroom and Haricots Verts Salad
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 360
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 360
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
Ingredients
Oil for frying
1 large sweet potato, peeled and sliced paper-thin into chips
4 ounces raw bacon, diced
1/2 pound assorted exotic mushrooms, cleaned and sliced
1 small red onion, julienne
1/2 pound haricots verts, blanched
2 teaspoons chopped garlic
Salt and pepper
Directions
- Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.
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