Description
A recipe for North Carolina Glazed SweetPotato Cabbage Salad With Hot Bacon Dressing

Ingredients

• 1 medium-size sweetpotato
  
• Salt and pepper
  
• 1 small head red cabbage, thinly sliced crosswise, core discarded
  
• 2 tablespoons red wine vinegar
  
• 1 clove garlic, minced
  
• 2 tablespoons butter
  
• 2 tablespoons honey
  
• 1/4 cup olive oil
  
• 1 pound roasted chicken breast, shredded
  
• 2 slices bacon, cooked and cut into 1-inch pieces
  
• 4 ounces blue cheese, crumbled
  
• 1 tablespoon chopped parsley

Preparation
Sprinkle sweetpotato with salt and pepper; wrap in foil. Roast in center of oven at 375°F, 45 minutes or until tender; cool. In a bowl, toss cabbage with vinegar and garlic. Season with salt and pepper. Peel and slice cooled sweetpotato into rounds; sauté with butter and honey until glazed; set aside. Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded chicken, bacon pieces and sweetpotato; toss for 1 minute. Add 1/4 cup Hot Bacon Dressing (recipe follows) and toss. Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available