Indian-Style Sweet Potato Salad
- 3 md Sweet potatoes; peeled and
- -cubed
- 1 lg Granny Smith apple; cored
- -and diced
- 1 bn Green onions; chopped
- 1/3 c Red wine vinegar
- 1/3 c Fresh lime juice
- 1/4 c Molasses
- 1/4 c Ketchup; low sodium
- 2 tb Dijon mustard
- 1 tb Curry powder
- 1/4 c Raisins
- 1 Jalapeno; minced
- 1/4 c Chopped fresh cilantro
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.
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.
