| 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 |
tb |
Apple cider vinegar |
| 1 |
tb |
Vegetable oil |
| 1/4 |
ts |
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.
1. 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.
2. Meanwhile, whisk together chutney, chicken broth, scallions, vinegar,
oil, salt and pepper in a large bowl until well combined.
3. 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:
“Beauty: an act of God”