Makes 10 servings
Ingredients:
Sweet Potato Salad
- 2 pounds sweet potatoes, peeled and cubed
- 2 Tbsp. fresh lemon juice
- 1 can (20 oz) pineapple chunks, drained
- 1 bunch scallions, sliced
- 2 ribs celery, chopped (about 1 cup)
- 1/4 cup chopped pecans, toasted
Orange-Honey Dressing
- 1/3 cup light mayonnaise
- 1 tsp. finely grated orange zest
- 2 Tbsp. orange juice
- 1 Tbsp. honey
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- Salt (optional)
Directions:
To make the sweet potato salad: Bring a large saucepan of water to a boil over high heat. Add the sweet potatoes and cook for 8 to 10 minutes, or just until tender. (Do not overcook). Drain. Place the potatoes in a large bowl and gently toss with the lemon juice until coated. Add the pineapple, scallions, celery, and pecans, tossing to mix.
To make the dressing: In a small bowl, mix together the mayonnaise, orange zest and juice, honey, ginger, nutmeg, and salt, if desired, until well blended. Spoon over the sweet potato mixture and gently toss until coated. Serve, or cover and refrigerate up to several hours.
Nutritional information per serving: 151 calories, 2.5 g protein, 31.1 g carbohydrate, 2.8 g fat, 0.3 mg cholesterol, 1 mg sodium, 3.3 g dietary fiber
Reprinted with permission from 5 a Day: The Better Health Cookbook by Dr. Elizabeth Pivonka and Barbara Berry