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Sweet Potato and Green Bean Salad with Creamy Peppercorn Dressing
- 2 large sweet potatoes; diced and roasted until tender
- 4 cups green beans; stems removed, halved and blanched
- For the dressing:
- 1/2 cup crème fraiche
- 1/4 cup red wine vinegar
- 2 Tbsp honey
- 1 bunch chives; minced
- 1/4 cup parsley; minced
- 1/2 cup buttermilk
- Zest of one lemon
- Handful of fresh cracked peppercorns
- Salt; as needed
In a small bowl, whisk together all dressing ingredients. Mix sweet potatoes and green beans in a bowl, pour over dressing and toss well. Let sit for five minutes or up to 24 hours to let flavors marinate.
Posted in: Appetizers, Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Sides, Spring, Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
