Grilled Sweet Potato and Scallion Salad! -------------------------------------------------------------------- First thing you want to do for this one is precook 3 medium yams. You can cook them in the microwave for around 10 minutes. Once cooked place in refrigerator to cool you will be slicing them and it will be easier if they are cold. INGREDIENTS Balsamic Dijon Vinaigrette: 2tbsp Balsamic Vinegar 2tbsp Apple Cider Vinegar 1tbsp Honey 4tbsp 3/6/9 oil Salt & Pepper to taste DIRECTIONS Combine ingredient in blender and blend for 30 seconds, place in container. This vinaigrette will keep in the fridge for a few weeks. Cut the cooled yams into ½ inch thick rounds and place them on a hot oiled grill along with 4 whole scallions. Cook until grill marks appear on bottom of yam (about 1 minute) and turn, also turn the scallions. Cook for approximately another minute until other side of yams has grill marks and remove from grill, along with scallions. Cut yam rounds into quarter and chop up scallions, place in a large bowl and lightly toss with a ¼ cup of coarsely chopped Italian parsley. You can add as much vinaigrette as you wish (keeping in mind stats for vinaigrette). To add to the whole grilled theme this salad is best served warm, however it is still great cold. This recipe makes about 4 cups.