Roasted Sweet Potato Salad
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 6 servings.
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Ingredients
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4 cups cubed peeled sweet potatoes
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1 tablespoon olive oil
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1/2 cup chopped walnuts, toasted
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1/3 cup dried cherries, chopped
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1/4 cup minced fresh parsley
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2 tablespoons reduced-fat mayonnaise
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4-1/2 teaspoons white vinegar
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1 tablespoon honey
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1/2 teaspoon grated lime zest
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1/4 teaspoon salt
Directions
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1.
Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature.
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2.
In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
Nutrition Facts
1/2 cup: 211 calories, 10g fat (1g saturated fat), 2mg cholesterol, 189mg sodium, 28g carbohydrate (12g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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