Asparagus and Sweet Potato Salad with White Chocolate Vinaigrette

Jun 18, 2024All Recipes

1 cup (250 mL) pecan halves

Crushed pink or black peppercorns (optional)

1/4 cup (50 mL) white chocolate chips
2 tbsp (25 mL) 10% Ontario Half-and-Half Cream
1/2 tsp (2 mL) Dijon mustard
1 tbsp (15 mL) white wine vinegar
1/4 cup (50 mL) extra virgin olive oil
1/4 tsp (1 mL) crushed pink or black peppercorns
Pinch salt

In small microwaveable bowl, combine garlic, sugar, salt, lemon juice,
water and sambal oelek. Microwave on High for 1 minute until hot.
Stir to dissolve sugar. Place asparagus in shallow glass dish; pour
marinade over top. Cover and refrigerate for 1 hour or overnight.

Remove asparagus from marinade; discard marinade. Place
asparagus in single layer on parchment paper-lined rimmed baking
sheet. Roast in 400°F (200°C) oven for about 12 minutes, turning
halfway, or until tender-crisp. Set aside to cool.

Vinaigrette: In another microwaveable bowl, combine chocolate
and cream. Microwave on High for 1 minute or until melted. Whisk
in mustard, then vinegar until smooth. Gradually whisk in oil until
blended; whisk in peppercorns and salt. Set aside.

Arrange half of lettuce leaves to cover bottom of 13- x 9-inch
(33 x 23 cm) baking dish. Layer half of sweet potatoes and asparagus
over lettuce; drizzle with half the vinaigrette. Repeat with remaining
lettuce, sweet potatoes and asparagus. Sprinkle with pecans and
additional peppercorns, if desired; drizzle with remaining vinaigrette.
Serve immediately.

Nutritional Information:
1 Serving
PROTEIN: 7 grams
FAT: 36 grams
FIBRE: 6 grams
SODIUM: 240 mg

A dreamy, one-of-a-kind salad that is layered like lasagna with
marinated asparagus, sweet potatoes and pecans and drizzled
with a distinctive white chocolate vinaigrette.

Preparation Time: 25 minutes
Marinating Time: 1 hour or overnight
Cooking Time: 14 minutes
Serves 4

2 cloves garlic, minced
1 tsp (5 mL) brown sugar
1/4 tsp (1 mL) salt
Half lemon, juiced
1/4 cup (50 mL) water
1 tbsp (15 mL) sambal oelek
1 lb (500 g) Ontario Asparagus, trimmed
1 pkg (142 g) Ontario Greenhouse Baby Romaine Lettuce

2 small Ontario Sweet Potatoes, cooked and cubed

More Recipes from Island Gurl Foods

Guava BBQ Beef Ribs

Tropical sweet guava BBQ enhances the flavor of smoky grilled meats. Serve these ribswith your favorite sides and make new memories with these next level BBQ ribs. COOKING TIME: 2 HOURS 30 MINUTES | SERVINGS: 4 Ingredients 2 racks Beef Grilling Back Ribs(about 7 ribs...

Bahama Steamed Chicken

A tasty dish with a zesty tomato-based sauce that complements all proteins and vegetables. It’s paradise in a bottle. COOKING TIME: 30 MINUTES | SERVINGS: 4 Ingredients 4 boneless skinless chicken breasts or thighs(4 oz/125g each)Salt and pepper to taste3 Tbsp...

Smoky Mango Jerk Chicken

A wonderful balance of traditional Jamaican Jerk spices with a subtle hintof tropical mango to balance the flavourful heat. COOKING TIME: 20 MINUTES | SERVINGS: 4 Ingredients 4 chicken leg quarters (or 1 whole chicken,cut into quarter pieces)seasoned salt to taste...

Spicy Maple BBQ Rainbow Trout

Real maple balances the heat of citrussy Habanero chilies a perfect glaze for tender, flaky Rainbow Trout. COOKING TIME: 8 MINUTES | SERVINGS: 4 Ingredients 4 Rainbow Trout Fillets (4 oz/125g each)fine sea salt to taste (optional)3 Tbsp (45 mL) vegetable or canola...

Jamaican Pepper Shrimp

These shell-on shrimp with a subtle spicy flavorful heat is the perfect appetizer or snack at the table. Serve over pasta for a scrumptious meal. MARINATING TIME: 30 MINUTES | COOKING TIME: 6 MINUTES | SERVINGS: 4 Ingredients 1 lb. large shell-on shrimp, preferably...

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Caribbean Custard Apple Rhubarb Pies

3 tbsp (45 mL) fresh lemon juice1 tsp (5 mL) brown sugar1/4 tsp (1 mL) ground cinnamonGarnish: Whipped cream and ground cinnamon (optional) Place pie shells (in pans) on baking sheet; prick bottoms all over withfork. Bake in 375°F (190°C) for about 12 minutes or until...

Trout Escovitch with Asparagus

Honey Aioli:  1/2 cup (125 mL) mayonnaise with olive oil  1 tbsp (15 mL) Ontario Honey  1/4 tsp (1 mL) smoked paprika  Trout and Asparagus:  4 Ontario Rainbow Trout Fillets (125 g each) Salt and pepper, to taste  1 lb (500 g) Ontario...

Sweet Potato Crêpes with Asparagus and Scrambled Eggs 

1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper1 clove garlic, minced1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese1/4 cup (50 mL) fresh Ontario Microgreens or Cilantro (Coriander) Leaves Sauce: In blender or small food processor, combine chipotle in...

Caribbean Three Milk Cake

Caribbean Three Milk Cake 1 ½ cups (375 mL) local Ontario Milk 1Tbsp (15 mL) Ontario Butter, softened 1 Tbsp (15 mL) All-purpose flour, for dusting 2 cups (500 mL) All Purpose flour ¼ tsp salt 2 tsp baking powder ½ cup (125...

Mexican Turkey Tortilla Soup

Turkey takes a Mexican twist here.  Use your leftover turkey to create this flavourful festive soup.  Preparation Time: 15 minutes Cooking Time: about 30 minutes Serves 6 2 tbsp (25 mL)        vegetable oil 2        ...