Sweet Potato Salad

Photo: flickr user audinou

Ingredients

4 cups cooked sweet potatoes, diced

1 tablespoon fresh lime juice

1 teaspoon grated lime peel

1 1/2 cups celery, diced

1/4 pound green beans, trimmed, cut into 1 ½ inch pieces and blanched

1 bunch watercress, stems removed

6 ounces toasted pecans, broken

2 scallions, sliced thin

1/2 cup non-fat plain yogurt

2 tablespoons low-fat mayonnaise

2 tablespoons honey

Preparation

Combine sweet potatoes, celery, green beans, watercress and scallions. Toss gently.

Combine yogurt, mayonnaise, honey, lime juice and peel. 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.

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About

Using sweet potatoes instead of white potatoes give a different flavor to this timeless picnic classic. Replacing most of the mayonnaise with low-fat yogurt makes it a healthier.

Yield:

8.0 servings

Added:

Saturday, August 28, 2010 - 4:21pm

Creator:

Anonymous

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