5 Side Effects of Restricting Carbs
|Sweet Potato Salad|
3 large sweet potatoes
3 Tablespoons mayonnaise
1 1/2 Tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup red onion, finely diced
3 stalks celery, coarsely chopped
1 red bell pepper, seeded and thinly sliced
1 cup pineapple, chopped
1/2 cup pecan halves, chopped
2 scallions, sliced for garnish
1. Preheat oven to 400 degrees F. Peel potatoes and cut into 1/2-inch pieces. Arrange on a baking sheet and roast until golden and starting to caramelize, about 30-40 minutes. Allow to cool.
2. In a small bowl whisk together the mayo and mustard. Season with salt and pepper.
3. Combine remaining ingredients except scallions and gently toss with dressing.
Serve salad with scallions on top.
Serving Size: 1/4 of recipe
Nutrition Information per Serving: 192 calories, 8.7 grams total fat, 0.8 grams of saturated fat, 26.9 grams carbohydrate, 5.1 grams fiber, 3.8 grams protein, 239 milligrams sodium, 590 milligrams potassium, 10.4 grams sugar
Recipe adapted from: