Saturday, April 2, 2011

Spring Sweet Potato Salad

Though the main ingredients of this salad are sweet potatoes (or yams), the dish is not at all reminiscent of the traditional heavy, marshmallowy Thanksgiving side dish.  Instead, this sweet potato salad provides a lighter, fresher flavor perfect for spring.  This salad is excellent chilled like standard potato salad, but is also excellent served immediately while the sweet potatoes are still warm from the oven.  Served warm over a bed of brown rice, it packs even more healthy whole grain benefits! 

Sweet potatoes have fiber, carotenoids, viatmin C, and potassium.  Red bells are loaded with vitamins A, C, B6, and E.  Pineapple is an excellent source of vitamin C.  Pumpkin seeds contain iron, magnesium, zinc and are a good source of protein (an alternative to nuts).  This dish lasts well for two days in the fridge, so make plenty for lunch or for dinner sides.

2 sweet potatoes
2 T light mayo
1 T Dijon mustard
1/2 t salt
1/4 t pepper
2 lg celery stalks -  chopped finely
1/2 c chopped red bell pepper
1/2 c chopped pineapple
1/4 c toasted pumpkin seeds
1 green onion, sliced

Bake the potatoes in the microwave and let them cool enough to work with.  Peel and cube.  Mix mayo, mustard, salt & pepper into a creamy dressing.  Combine all other ingredients and then toss with the dressing.

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