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Old 05-30-2010, 07:10 AM
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Luckytrim Luckytrim is offline
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Default Sweet Potato Salad (South Beach)

Sweet Potato Salad (Phase 2)

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
Serves 4
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 tablespoons chopped fresh basil
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

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
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