Sweet Potato Salad
1 ½ lbs Sweet potatoes, scrubbed, boil over medium heat for 30 minutes or until tender, cool, peel and cut into cubes.
1 large apple, peeled, cored and cubed
1 large rib celery, chopped
1 tablespoon orange juice (I personally like to use frozen concentrate when I cook, I just open, used a rounded tablespoon and put the rest of the can back in the freezer for next time)
1 level tablespoon extra virgin olive oil
2 teaspoons apple cider vinegar
1 teaspoon sugar substitute
Pinch of salt
- In a large bowl combine the sweet potatoes, apple, and celery.
- In a small bowl, whisk together the oj, oil, vinegar, sugar substitute and salt (I actually used a blender ball in a shaker to blend. I needed to run a little warm water around the container to help warm up the frozen oj but that only took an instant).
- Pour the liquid mixture over the potato mixture and toss to coat.
- Cover and refrigerate until ready to serve.
4 servings 246 Cal 4 g fat 1 g saturated 3 g protein 51 g carb 7 g fiber 35 mg sodium