Thanks Giving Sweet Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups sweet potato, cubed1/2 cup wild mixed rice1/2 cup red/Spanish onion, chopped1 cup celery, diced1-2 sweet peppers (red, orange or yellow)1 cup chopped fresh herbs (try mint and parsley)2/3 cup dried cranberries1 cup chopped walnuts1 + 2 tbsp olive oil1/2 cup white wine or cider vinegar2 tbsp grainy mustard1 tbsp of honey or agave nectarsalt and pepper to taste
Preheat oven to 375F. Toss diced potatoes with 1 tbsp olive oil, salt and pepper (I also sprinkle with cinnamon) and roast, turning occasionally for 25-30 min, or until tender. Remove from oven and let cool.
Mean while, cook rice according to instructions. Cool when cooked.
Cut all veggies and place in a bowl. Add cranberries and walnuts.
Whisk together all remaining ingredients (2 tbsp olive oil, vinegar, mustard, salt and pepper).
When potatoes and rice are sufficiently cooled, add to veggie mixture. Pour dressing over top, mix, and wither serve immediately (semi-warm) or store in fridge for later ue (tastes better as it sits).
Number of Servings: 10
Recipe submitted by SparkPeople user FITGIRLZ.
Mean while, cook rice according to instructions. Cool when cooked.
Cut all veggies and place in a bowl. Add cranberries and walnuts.
Whisk together all remaining ingredients (2 tbsp olive oil, vinegar, mustard, salt and pepper).
When potatoes and rice are sufficiently cooled, add to veggie mixture. Pour dressing over top, mix, and wither serve immediately (semi-warm) or store in fridge for later ue (tastes better as it sits).
Number of Servings: 10
Recipe submitted by SparkPeople user FITGIRLZ.
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 12.5 g
- Cholesterol: 0.0 mg
- Sodium: 67.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.7 g
- Protein: 3.1 g
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