• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place sweet potatoes and carrots in a steamer basket. Cover and steam vegetables over simmering water for 10 minutes or until tender, adding the onion the last 1 minute of steaming. Cool.

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  • Meanwhile, for dressing, in a screw-top jar with a tight-fitting lid, combine olive oil, vinegar, mustard, salt, and pepper. Cover and shake well to combine.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place cooled potatoes, carrots, and onion in a salad bowl. Gently fold in snipped fresh thyme. Top with ham and cheese. Drizzle with dressing; top with thyme sprig.

Nutrition Facts

277 calories; 13 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 20 mg cholesterol; 657 mg sodium. 850 mg potassium; 31 g carbohydrates; 6 g fiber; 9 g sugar; 10 g protein; 0 g trans fatty acid; 283 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0