Recipe by Trish
"Aromatic, refreshing, quick and very healthy! Not to mention easy too. A side dish that goes with just about any chicken or fish dinner but can also be enjoyed just as a snack. My mother and I came up with this little specialty about a year ago and has become a staple in our meal planning. I get my lavender and fennel from my local health food store. If you don't have grape seed oil you can use olive oil but the grape seed oil is lighter. Also, white wine vinegar works well as a substitute for rice vinegar. If you find the dressing was not enough to saturate all the yam just add more until desired amount and flavor."
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2 1/2 cups
peeled and shredded yam
dried whole cranberries
freshly squeezed lemon juice
1 1/2 teaspoons
dried lavender, crushed
1 1/2 teaspoons
fennel seed, crushed
freshly ground black pepper
The lavender and fennel make this a delightful salad! This is colorful and tasty!
Needs more dressing if using a fennel bulb which I did.
* Percent Daily Values are based on a 2,000 calorie diet.
Raw Yam Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 194
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