Instructions: Cook yams in salted simmering water until tender about 15 minutes.

Drain and let cool.

Cook green beans in salted simmering water until crisp and tender (about 4 minutes).

Drain under cold water.

Let cool.

In a large serving bowl combine turkey yams green beans bell pepper and curly endive.

In a small bowl whisk all dressing ingredients together until well blended. Taste and adjust seasoning.

Toss salad with dressing.

No law says this flavourful combination must be made with leftovers but its a good dish to keep in mind should you find a half devoured roast turkey loitering in your refrigerator. With its clean crunch of peppers mustardy tang and the musty sweetness of yams its a welcome fresh tasting change from the usual post holiday solutions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.