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â€¢ 1 cup frozen orange juice concentrate, thawed (careful not to use the entire can)
â€¢ 1/2 cup water
â€¢ 1/4 cup fresh lime juice
â€¢ 1 tablespoon coconut rum
â€¢ 1-1/2 teaspoon Dijon mustard
â€¢ 1/4 teaspoon salt
â€¢ 3 medium sweet potatoes, baked and cubed
â€¢ 1 cup chopped apple
â€¢ 1/2 cup chopped celery
â€¢ 1/2 cup dried currants
Combine orange juice concentrate, water, lime juice, rum, Dijon mustard and salt; mix until blended.
In large bowl, combine potatoes, apples, celery and currants.
Add orange juice concentrate mixture to potato mixture and toss.
Cover and chill several hours or overnight.
Allow this salad to chill several hours or overnight for the flavors to marry. Serve this salad when you want a bright tangy change from the standard potato salad. Goes well with Jerk Pork Chops or other Cajun or Caribbean dishes.
Calories 260 calories; Protein 3 grams; Fat 3 grams; Sodium 290 milligrams; Cholesterol 10 milligrams; Saturated Fat 1 grams; Carbohydrates 57 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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