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Sweet Potato Salad Recipe
|Sweet potatoes||1 1⁄2 Ounce (Three 1/2 Pound Pieces)|
|Onion||1 Medium, sliced into thin rings|
|Green pepper||To Taste, cut into thin strips|
|Fat free vinaigrette dressing||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 151 Calories from Fat 2
% Daily Value*
Total Fat 0.23 g0.35%
Saturated Fat 0.09 g0.47%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 243.3 mg10.1%
Total Carbohydrates 33 g11%
Dietary Fiber 5.9 g23.4%
Sugars 14.8 g
Protein 3 g5.9%
Vitamin A 120.8% Vitamin C 28.4%
Calcium 6% Iron 3.9%
*Based on a 2000 Calorie diet
Add sweet potatoes and return to boil.
Cover and cook 30 minutes or just until fork tender.
Do not overcook.
Cool and slice into 1/4-inch slices.
Combine sweet potato slices, onion rings and green pepper strips in large bowl.
Refrigerate at least one hour.
Toss lightly with vinaigrette dressing.