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CATEGORY CUISINE TAG YIELD
Meats, Vegetables American 1new, Salads 4 Servings

INGREDIENTS

2 lb Sweet potato, peeled and
diced
1/2 c Mango chutney, chopped
1/4 c Low sodium chicken broth
defatted
6 Scallions, trimmed and
minced
1 T Apple cider vinegar
1 T Vegetable oil
1/4 t Freshly ground black pepper
6 oz Canadian bacon, sliced and
cut into thin strips
1/4 c Minced cilantro
6 c Mixed greens, mesclun

INSTRUCTIONS

NOTE: 81% of the RDA for beta-carotene. Beta-carotene is touted as a
cancer fighter and an antiager. This main-dish salad provides a hefty
dose.  In a large kettle, bring potatoes and enough salted cold water
to  cover to a boil. Cook for about 6 minutes, or until tender. Drain
potatoes in a colander, return them to the pan and place over high
heat, shaking the pan, for 30 seconds, or until excess liquid is
evaporated. Meanwhile, whisk together chutney, chicken broth,
scallions, vinegar, oil, salt and pepper in a large bowl until well
combined. Transfer potatoes to the bowl with chutney mixture. Stir in
bacon and cilantro. Serve over greens.  RD's Sweet Potato Salad : 410
cals PER SERVING, 16%cff  Recipe by: American Health on-line (Readers
Digest) Mar 98  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 05, 1998

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 411
Calories From Fat: 107
Total Fat: 11g
Cholesterol: 36mg
Sodium: 1502.7mg
Potassium: 1026.8mg
Carbohydrates: 53.7g
Fiber: 10.1g
Sugar: 9.7g
Protein: 16.3g


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