Although I really love Sweet Potato, I seldom managed to cook it without it being mushy. And mushy is absolutely fine – but not in a salad! Also, I’m so used to it being served with lots of sugar/honey/butter, etc. So I was keen to try a ‘healthier’ option. So with this one I actually didn’t do too bad!
So here is a lovely Meatless Monday salad! It is based on a recipe I saw in the Ideas Magazine a while ago, but I did tweak the quantities and ingredients a bit.
160g cooked sweet potato cubes (soft but not mushy!), kept aside to cool
50g grated carrots
2 – 3 sundried tomatoes, cut into strips
30g low fat feta, crumbed
1/4 red onion, chopped
Mix all these ingredients together
Dressing – mix 30ml low fat mayonaise, 30ml white wine vinegar, about 1 ml Worcestershire Sauce
To serve – lettuce and chopped fresh parsley
Putting it all together for serving:
Place sweet potato mix on a bed of lettuce, drizzle dressing over and top with some freshly chopped parsley
WL breakdown: 2 CC, 1 fat, 1 Prot, 1 Veg