Food Lion Kitchen: Sweet Potato Salad with Golden Raisins

1/2 cp California Golden Raisins
1/2 cp Water
1/3 cp Lime Juice
2 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
Ground Black Pepper
2 lb Orange Flesh Sweet Potato
1 tbsp Extra Virgin Olive Oil
1/2 cp California Golden Raisins
2 tbsp Chives
Arugula Leaves

1. For vinaigrette, measure raisins and water into a small saucepan and bring to boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has evaporated.
2. Let cool, then purée in a blender or small food processor.
3. Whisk in remaining dressing ingredients; cover and refrigerate until ready to serve.
4. To prepare salad, peel and cut sweet potatoes crosswise into 1/4-inch slices; toss with olive oil in a medium bowl.
5. Grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred.
6. Remove from grill and return to bowl; let cool.
7. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber spatula until evenly coated with dressing.
8. Let chill for at least 1 hour before serving on arugula leaves.


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