Springtime Salads

It's time to kick those winter blues, get outside, smell the gorgeous flowers and enjoy the warming weather. It has been so nice outside lately that those late snows seem like distant memories . I for one, plan to take advantage of the extended daylight hours to plant my vegetable garden. Soon, fresh grown squash and luscious red tomatoes will adorn my table. Until then I am keeping my meals "Spring-y" by serving lots of fresh salads. Waldorf Salad, Watergate Salad, or just plain ol' lettuce salad, they are all delicious. Nothing captures the freshness of spring quite like a big plate of local fruits and vegetables topped with a light dressing. For a super quick and colorful meal, try this Sweet Potato Salad with Ham and Curried Almonds. Your family will think that you worked all day, and you can use the time you saved to get out in the sunshine.

Sweet-Potato Salad with Ham and Curried Almonds

• 3 large sweet potatoes, peeled and cut into 1/2-inch dice
• 2/3 cup plus 1 tablespoon olive oil
• 3 tablespoons sliced almonds
• 1/2 teaspoon curry powder
• One 1/2-pound piece smoked ham, diced
• 3 scallions including green tops, sliced thin
• 3 tablespoons cider vinegar or wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 head red leaf lettuce, torn into bite-size pieces

Directions

1. Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.

2. In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.

3. In a large glass or stainless-steel bowl, whisk the vinegar, salt and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.

4. Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.