Sweet Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 c. cooked sweet potatoes, cooled and diced into ½ inch cubes1 1/2 c. celery, diced1/4 lb. green beans, trimmed, cut into 1 1/2 inch pieces and blanched1 bunch watercress, stems removed, chopped6 oz. toasted pecans, broken2 scallions, sliced thin3/4 c. non-fat plain yogurt1 tbsp. low-fat mayonnaise(optional)2 tbsp. honey or 2 packets of Splenda1 tbsp. fresh lime juice1 tsp. grated lime peel½ tsp nutmegSalt and pepper to taste
Combine sweet potatoes, celery, green beans, watercress and scallions. Toss gently.
Combine yogurt, mayonnaise, honey, lime juice and peel, nutmeg, salt and pepper. Stir to blend. Pour over salad and coat thoroughly. Bring to room temperature 30 minutes before serving. Just before serving, add toasted pecans. Yield: 8 cups, nutrition is based on 10 servings per recipe.
Number of Servings: 10
Recipe submitted by SparkPeople user LISACIANFRINI.
Combine yogurt, mayonnaise, honey, lime juice and peel, nutmeg, salt and pepper. Stir to blend. Pour over salad and coat thoroughly. Bring to room temperature 30 minutes before serving. Just before serving, add toasted pecans. Yield: 8 cups, nutrition is based on 10 servings per recipe.
Number of Servings: 10
Recipe submitted by SparkPeople user LISACIANFRINI.
Nutritional Info Amount Per Serving
- Calories: 194.0
- Total Fat: 9.7 g
- Cholesterol: 1.6 mg
- Sodium: 113.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.9 g
- Protein: 5.1 g
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