Roasted Sweet Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and delightful textures.Fran Fehling, Staten Island, New York Ingredients:
4 cups cubed peeled sweet potatoes |
1 tablespoon olive oil |
1/2 cup chopped walnuts, toasted |
1/3 cup dried cherries, chopped |
1/4 cup minced fresh parsley |
2 tablespoons reduced-fat mayonnaise |
4-1/2 teaspoons white vinegar |
1 tablespoon honey |
1/2 teaspoon grated lime peel |
1/4 teaspoon salt |
Directions:
1. Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature.
2. In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime peel and salt. Pour over potato mixture and toss to coat. Serve warm or cold. Yield: 6 servings.
|
|