Chilled Sweet Potato Salad
cup mayonnaise, regular or reduced-fat
tablespoons Dijon-style mustard
ribs celery , cut into 1/4-inch-thick slices
small red sweet pepper, seeded and cut into 1/4-inch dice
cup diced (1/2-inch) ripe fresh pineapple
scallions, white and green parts, finely chopped
cup coarsely chopped pecans, toasted (2 oz.)
Chopped fresh chives
- Preheat oven to 400 degrees F. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4-inch chunks.
- In large bowl, mix the mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
- Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.
Nutrition Facts(Chilled Sweet Potato Salad)
- Per serving:
- 174 kcal cal.,
- 11 g fat
- (1 g sat. fat,
- 5 g polyunsaturated fat,
- 3 g monounsatured fat),
- 3 mg chol.,
- 253 mg sodium,
- 18 g carb.,
- 4 g fiber,
- 6 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet