Indian-style Sweet Potato Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Sweet potatoes, peeled and cubed
1 large: Granny Smith apple, cored and diced
1 bunch: Green onions, chopped
1/3 cup: Red wine vinegar,
1/3 cup: Fresh lime juice,
1/4 cup: Molasses,
1/4 cup: Ketchup, low sodium
2 tbsp: Dijon mustard,
1 tbsp: Curry powder,
1/4 cup: Raisins,
1: Jalapeno, minced
1/4 cup: Chopped fresh cilantro,
Directions:
In a large pot, bring 2 quarts of water to a rapid boil over high heat.
Throw your sweet potatoes in and cook until they can be pierced fairly
easily with a fork but still offer a good amount of resistance, 8 to 10
minutes. Drain the potatoes, rinse with cold water, and refrigerate until
chilled, at least 30 minutes.
In a medium bowl, combine all the remaining ingredients, and mix well. Add
the chilled sweet potatoes, toss well to coat, and serve.
Per serving: 170.4 calories; 0.8 g fat (3.7% calories from fat); 2.6 g
protein; 41.6 g carbohydrate; 0 mg cholesterol; 82 mg sodium
Recipe by: License to Grill (Schlesinger & Willoughby), modified
Posted to EAT-LF Digest by Joanne McAndrews on Sep 20, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Throw your sweet potatoes in and cook until they can be pierced fairly
easily with a fork but still offer a good amount of resistance, 8 to 10
minutes. Drain the potatoes, rinse with cold water, and refrigerate until
chilled, at least 30 minutes.
In a medium bowl, combine all the remaining ingredients, and mix well. Add
the chilled sweet potatoes, toss well to coat, and serve.
Per serving: 170.4 calories; 0.8 g fat (3.7% calories from fat); 2.6 g
protein; 41.6 g carbohydrate; 0 mg cholesterol; 82 mg sodium
Recipe by: License to Grill (Schlesinger & Willoughby), modified
Posted to EAT-LF Digest by Joanne McAndrews
converted by MM_Buster v2.0l.
Source from luhu.jp