Thanks Giving Sweet Potato Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Thanks Giving Sweet Potato Salad calories by ingredient
Number of Servings: 10
Ingredients
-
2 cups sweet potato, cubed
1/2 cup wild mixed rice
1/2 cup red/Spanish onion, chopped
1 cup celery, diced
1-2 sweet peppers (red, orange or yellow)
1 cup chopped fresh herbs (try mint and parsley)
2/3 cup dried cranberries
1 cup chopped walnuts
1 + 2 tbsp olive oil
1/2 cup white wine or cider vinegar
2 tbsp grainy mustard
1 tbsp of honey or agave nectar
salt and pepper to taste
Directions
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.