Sweet Potato Salad

Sweet Potato Salad (Serves 4)

Whether you’re hosting a Memorial Day backyard barbecue or planning a picnic in the park, don’t forget to prepare a delicious side salad to complement your meal. This tasty sweet potato salad is not only healthy, but it’s also quick and easy to prepare. Serve this fresh salad with grilled chicken, meat, or fish.

Yogurt and red-wine vinegar make a smooth and tasty dressing for this easy picnic dish. Tarragon can be added or used as a substitute for basil. Since sweet potatoes are available year-round, try serving this dish warm in cooler months; simply drain the potatoes and don’t rinse them before adding the dressing.

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
2 medium sweet potatoes (1- 1/2 pounds), peeled and cut into 1″ cubes
1/3 cup nonfat or low-fat plain yogurt
1 small red bell pepper, diced
2 scallions, thinly sliced
3 tbsp. chopped fresh basil
1 tsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Instructions:
Place sweet potato chunks in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, 8 to 10 minutes. Drain, run under cold water to cool, and drain again.

In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper. Serve at room temperature or chilled.

Nutritional information:
Per (3/4-cup) serving:
120 calories
0 g fat (0 g sat)
27 g carbohydrate
4 g protein
4 g fiber
210 mg sodium
0