Recipe courtesy of Team Tundra
Save Recipe Print
Total:
50 min
Prep:
35 min
Cook:
15 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Prep:
35 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat a grill to medium.

Peel the sweet potatoes and cut them into 1-inch slices. Grill over medium coals until just tender, about 10 minutes. Cut into large julienne strips and set aside.

In a large mixing bowl add the tarragon vinegar, mustard and sugar and whisk to blend. Slowly drizzle in the canola oil and whisk until emulsified. Add the chopped tarragon and the onion.

Bring a large pot of water to a boil over medium heat. Add the green beans and blanch for 20 seconds. Transfer them to a bowl of ice water to stop the cooking, then drain. In large bowl add the sweet potatoes and the green beans. Pour in the vinaigrette and toss to coat. Season with salt and pepper, to taste, and transfer the salad to a serving platter. Top with blue cheese and almonds and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

More from:

Eats Across America

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Sweet Potato Mash

Recipe courtesy of Robert Irvine

Baked Potato Wedges

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Fall Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.