Ensalada de Batata y Chayote (Sweet Potato and Chayote Salad)
1 pound yams (or sweet potatoes)
1 large chayote
1 cup thinly sliced red or yellow onion
Tarragon vinegar or low-fat vinaigrette dressing
Trim and discard the ends of the yams (about 1/4 inch), then cut each yam into three pieces. Cover the yams halfway with water in a large stockpot. Bring to a boil over high heat. Then lower heat to medium and simmer semi-covered for 15 minutes.
Cut each chayote in half, lengthwise, and peel away the soft inner pit. Cut each half into 6 lengthwise strips. Add the chayote pieces to the pot and continue to simmer semi-covered for another 40 minutes, or until they pierce easily with a fork.
Remove from heat and drain well. After the yams have cooled enough, remove their skins. Slice into one-inch rounds and arrange on a platter. Add the chayote pieces to the platter and top with the onion slices.
Drizzle with tarragon vinegar or a low-fat vinaigrette dressing of choice. Makes 4 servings.
~ Courtesy of Latina Magazine