Sweet Potato Salad
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
Combine sweet potatoes, celery, green beans, watercress and scallions. Toss gently.
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.
Saturday, August 28, 2010 - 4:21pm