Cranberries, orange-flavored yogurt and orange peel put a delectable spin on sweet-potato salad.
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1 1/2
-
lb dark-orange sweet potatoes, peeled, cut into 1/2-inch pieces (4 cups)
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1/2
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cup sliced celery (1 stalk)
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1/3
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cup sweetened dried cranberries
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1
-
tablespoon honey
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1
-
teaspoon grated orange peel
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1
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container (6 oz) Yoplait® Original yogurt orange crème
Steps
-
1
In 2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling over medium-high heat. Reduce heat to low; simmer 9 to 11 minutes or until potatoes are fork-tender. Drain; cool 15 minutes.
-
2
Meanwhile, in large bowl, mix remaining ingredients.
-
3
Gently stir cooled potatoes into celery mixture until well coated. Refrigerate at least 1 hour before serving.
-
1
In 2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling over medium-high heat. Reduce heat to low; simmer 9 to 11 minutes or until potatoes are fork-tender. Drain; cool 15 minutes.
-
2
Meanwhile, in large bowl, mix remaining ingredients.
-
3
Gently stir cooled potatoes into celery mixture until well coated. Refrigerate at least 1 hour before serving.
Expert Tips
Watch the potatoes during cooking so that they don't get too soft. Potatoes are perfect for this salad when they are cooked just until fork tender.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 130.8
- Calories from Fat
- 0
% Daily Value
- Total Fat
- 0.2g
- 0%
-
- Saturated Fat
- 0.0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 70.6mg
- 3%
- Total Carbohydrate
- 31.6g
- 10%
-
- Dietary Fiber
- 4.0g
- 16%
- Sugars
- 12.1g
- Protein
- 1.9g
- Vitamin A
- 250%
- 250%
- Vitamin C
- 5.90%
- 6%
- Calcium
- 3.90%
- 4%
- Iron
- 4.20%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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