Raw Yam Salad recipe
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- 2 ½ cups peeled and shredded yam 1 cup dried whole cranberries ⅔ cup chopped pecans ¼ cup grapeseed oil 3 tablespoons rice vinegar 3 tablespoons freshly squeezed lemon juice 1 ½ teaspoons dried lavender, crushed 1 ½ teaspoons fennel seed, crushed 2 pinches freshly ground black pepper
Nutrition Info
- 362.8 caloriescarbohydrate: 44.1 gcholesterol: : -fat: 21.6 gfiber: 6.1 gprotein: 2.7 gsaturatedFat: 2 gservingSize: -sodium: 7.7 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Raw Yam Salad
Directions
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Mix yam, cranberries, and pecans together in a large bowl.
Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.