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Sweet Potato Salad with Rosemary-Honey Vinaigrette
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Authored By: Polly Pitchford, Full Spectrum Health™
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A great tasting combination of flavors.
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Diet Type: Vegetarian
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Ingredients:
4 1/2 cups peeled, 1/2" cubed sweet potato1/4 cup honey1 tablespoon plus 2 teaspoons olive oil3 tablespoons white wine vinegar2 tablespoons chopped fresh rosemary2 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon black pepper
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Serves: 6
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Preheat oven to 450 degrees. Line a cookie sheet with aluminum foil and coat lightly with cooking spray.
Toss together sweet potato and 2 teaspoons oil on the pan. Bake for 35 minutes, or until tender.
Whisk together 1 tablespoon oil, honey, and remaining ingredients in a large serving bowl. Add sweet potatoes and toss to coat. Cool before serving. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 234
Calories from Fat 35
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% Daily Value*
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| | Total Fat 4g | 6% | | | Saturated Fat 1g | 3% | | | Mono Fat 3g | | | | Sodium 210mg | 9% | | | Total Carbs 49g | 16% | | | Dietary Fiber 5g | 19% | | | Protein 3g | | | | Iron | 6% | | | Calcium | 5% | | | Vitamin B-6 | 20% | | | Vitamin C | 42% | | | Vitamin E | 4% | | | Vitamin A | 327% | | | Selenium | 2% | | | Manganese | 45% | | | Copper | 15% | | | Zinc | 3% | | | Pantothenic acid | 10% | | | Niacin | 4% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 9% | | | Potassium | 16% | | | Phosphorus | 9% | | | Magnesium | 8% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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