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Sweet-Potato Salad

Here is a recipe from one of OPRAH'S magazines by her chef, Art Smith.

         (makes 4 cups)

2 large sweet potatoes (about 1 1/4 lb)
2 T. fatfree mayo
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
2 large celery stalks, coarsely chopped (about 3/4 cup)
1/2 cup thinly sliced red bell pepper
1/2 cup coarsely chopped fresh pineapple
(Creatively do whatever fatfree calls for here. The recipe says: 1/4 c 
*pecans, toasted and coarsely chopped)
1 small green onion, thinly sliced (about 2 T)

1. Using a fork, prick the sweet potatoes in several places. Microwave them 
on high about 8 minuntes, or until tender, turning over midway through 
cooking.  Cool the potatoes until easy to handle.  Peel off the skin and cut 
into 3/4 inch chunks.
2. Meanwhile, in a large bowl, mix the fatfree mayo, mustard, salt and pepper 
until blended.
3. Add the sweet-potato chunks, celery, red pepper, pineapple, 
and green onion to the fatfree mayo mixture.  Toss gently until evenly 
coated. Sprinkle with the chopped green onion or chives.

Enjoy -- Barb in FL

1 small green onion, thinly sliced (about 2 T.)