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Salads & sides

Yuca Salad

Yuca Salad recipe
photo by:kraft
I made it for a family celebration and it was a huge hit. It was fabulous!
posted by
lizperez2
on 6/25/2007
time
prep:
15 min
total:
40 min
servings
total:
12 servings, 1/2 cup each
Magazine Acquisition

What You Need

3
lb.  yuca (cassava)
1
Tbsp.  vinegar
1
tsp.  salt
3/4
cup  KRAFT Real Mayo Mayonnaise
1
cup  finely chopped red peppers (about 1 medium)
1/2
cup   chopped green onions
1
clove  garlic, minced
6
slices   OSCAR MAYER Bacon, cooked, crumbled

Make It

CUT off both ends of yuca. Peel the thick brown skin; peel again to reach clear white skin. Cut yuca lengthwise in half; remove fibrous cord in center. Cut into 1-inch cubes. (You should have about 6 cups cubes.)

PLACE in large saucepan; add enough water to cover yuca completely. Add vinegar and salt; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 25 to 30 min. or until yuca is tender. Drain. Cool completely.

MIX mayo, peppers, onions, garlic and bacon in large bowl. Add yuca; mix lightly. Serve immediately or refrigerate until ready to serve.

Kraft Kitchens Tips

How to Peel Yuca
Yuca has a thick brown skin which needs to be peeled before use, revealing a crisp white flesh inside. Also, the tuber has a tough fibrous core that also needs to be removed before use. Use a sharp knife to remove both the peel and the inner core.
Food Facts
When purchasing yuca, look for firm well-formed tubers with unblemished peels and a clean fresh scent. Store unpeeled yuca in a cool dry place for up to 1 week. If peeled, cover the yucca with water and store in refrigerator up to 24 hours. Or, place the peeled yuca in a freezer-weight resealable plastic bag and freeze up to 3 months. Yuca cannot be consumed raw and should always be cooked before eating
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