Sweet and Tangy Yam and California Raisin Salad

Sweet and Tangy Yam and California Raisin Salad (California Raisins/MCT)

Some foods, like soups and stews seem to taste better when they are reheated, while others foods like pasta salads and dips seem to benefit from time spent in the refrigerator overnight. When flavors "marry" over time, the results are delicious. Consider doubling these recipes to make sure you have enough leftovers to enjoy for lunch or snacks the next day.

Start with a featured family meal of Tuna and Walnut Pasta Salad, Roasted Red Pepper Yogurt Dip and Garlic Pita Chips. Try serving the pasta salad on a bed of spring greens if you want more vegetables in your dinner.

Other great next-day recipes to try this week include Southwest Steak and Potato Soup, Roasted Pepper and Basil Skewers, Ground Beef Biscuit Stew and Ice Pop Pudding. Register for free at MealsMatter.org to add these or other recipes to your shopping list and browse other breakfast ideas.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter (www.MealsMatter.org), sponsored by Dairy Council of California.


Sweet and Tangy Yam and California Raisin Salad


Golden raisin vinaigrette

  • 1/2 cup California golden raisins
  • One-half cup water
  • One-third cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • One-half teaspoon salt
  • Freshly ground pepper to taste


  • 3 pounds small yams (2 inches in diameter), peeled and sliced one-quarter inch thick
  • 1 tablespoon extra virgin olive oil
  • One-half cup California golden raisins
  • 2 tablespoons snipped fresh chives
  • Fresh arugula leaves


For vinaigrette, place raisins and water in a small saucepan and bring to a boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has been absorbed. Let cool, then puree in a blender or small food processor. Whisk in remaining dressing ingredients then cover and refrigerate until ready to serve.

To prepare salad, place sliced yams in a medium bowl and toss with olive oil. Cook on grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and place in a medium bowl; let cool. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber scraper until yams are evenly coated with dressing. Let chill for at least 1 hour before serving on a bed of arugula.

Parmesan Flounder Fillets


  • 1 lb. flounder or sole fillets
  • 1 cup plain yogurt, or lowfat yogurt
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons fresh parsley, chopped
  • 1 tablespoon instant minced onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoons garlic salt
  • 1/8 teaspoons black pepper