Salads - Phase 2 - Ham and Sweet Potato Salad




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beachgal
04-07-2008, 02:16 PM
This is from an article about salads in Women's Day Magazine. You'll find the original recipe here (http://www.womansday.com/default.asp?section_id=165&RecipeID=2128).

Ham and Sweet Potato Salad

COOKING TIME
Active Time: 25 minutes
Total Time: 25 minutes

INGREDIENTS
1 bag (5 oz) baby spinach
1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in.-thick slices
8 oz green beans, ends trimmed, beans cut in half (2 1/3 cups)
2 tsp vegetable oil
8 oz thick-sliced Canadian bacon, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey-Dijon dressing (we used Good Seasons Light) [For SBD, find one with 3g of sugar or less, or make a sugar-free version]

PREPARATION
1. Line a serving platter with spinach.

2. Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans.

3. In same skillet, heat oil over medium heat. Add bacon and onion; sauté 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans.

4. Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.

Nutrition Facts
Yield 5 servings

Amount Per Serving
Calories 175
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 24 mg
Sodium 838 mg
Total Carbohydrate 24 g
Dietary Fiber 5 g
Protein 11 g

From Woman's Day April 15, 2008


hmacneil6
10-21-2008, 04:00 PM
Made a half batch for lunch to split for 2 days this week. Made the bacon-potato-green bean-onion mixture at home. Also made a homemade honey dijon w/ 1T dijon, 1/2T agave nectar, 2t lemon juice, & just enough olive oil for decent viscosity. At work I heated up the bacon, etc...mixture, then heated up the dressing, and then mixed in the spinach.
This was SO GOOD!!!! Super yummy! Made me happy!
Thanks for a great recipe, Laurie!