1 cup cooked sweet potato 1/2 cup sweet corn, fresh 4 oz light yogurt, plain 1 large tomato 1 clove garlic, minced 1 tsp dried dill weed
In a small dish, mix the yogurt, dill and garlic. Set aside. (Note: this is better if let to sit overnight in the refrigerator.) Bake sweet potato and allow to cool. Remove skin and cut into chunks. Grill sweet corn (or cook on the stove) and remove from the ear once cooled with a paring knife. Chunk tomato into 1/2 inch pieces. Layer sweet potato, corn and tomato on a salad plate and top with yogurt sauce for a cool, refreshing and sweet salad that can be enjoyed for lunch or dinner.
We loved this. I also substituted red pepper for tomato since my guy doesn't care for fresh tomato and added rice vineagr as suggested by someone else. What a great, quick, refreshing different tasting salad. Thank you.
Okay, i've made this twice using some suggestions from some others who've made it -- replaced tomatoes w/red bells; substituted cinnamon and cumin for the dill - i just can't see to get it to where i want to make it again...sigh...guess i'll try a different recipe next time. thanks anyway!
I think it needs acid, so I added a splash of rice wine vinegar. It was interesting (and refreshing when cold) but I can't say I found this a sufficiently compelling flavor combination to make again.