Maple Sweet Potato Salad
Fall is in full effect up north and Thanksgiving Day looms just a few weeks away. Summer has its potato salad and now fall has its maple sweet potato salad. This side is vegan, vegetarian, low cholesterol, and low sodium.
2 tbsp. lemon juice
2 tbsp. orange juice
1-1/3 tbsp. olive oil
3 tbsp. maple syrup
1-1/2 tbsp. chopped crystallized ginger
1/4 cup cilantro, or parsley, chopped
1 lb sweet potatoes, peeled and cut into .5 in. cubes
2 tomatoes, peeled, seeded and cut into .5 in. cubes
Place sweet potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes, or until tender. Transfer sweet potatoes to a large baking sheet. Spread out to cool. Combine next 5 ingredients in a jar with a tight-fitting lid, shake vigorously. Place sweet potatoes in a serving bowl. Add maple dressing and remaining ingredients and toss. Cover and chill until ready to serve.
Nutrition (per serving) Calories 200; % Calories From Fat 21.6%; Total Fat 4.8g; Saturated Fats 0.7g; Mono-unsaturated Fats 3.3g; Poly-unsaturated Fats 0.6g; Cholesterol 0mg; Sodium 46mg; Total Carbohydrates 38g; Dietary Fiber 4.6g; Sugar 19g; Protein 2.9g.
Thiamin B1 0.16 mg
Manganese 1.1 mg