Sweet Potato Salad w/Rosemary-Honey Vinaigrette

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* Exported from MasterCook II *

 

Sweet Potato Salad w/Rosemary-Honey Vinaigrette

 

Recipe By : Southern Living 10/98

Serving Size : 6 Preparation Time :0:10

Categories : Holidays Lowfat

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups peeled, cubed sweet potato

2 tablespoons olive oil -- divided

1/4 cup honey

3 tablespoons white wine vinegar

2 tablespoons chopped fresh rosemary

2 garlic cloves -- minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

 

Line a 15 by 10-inch jellyroll pan with aluminum foil. Coat foil with

vegetable cooking spray.

 

Toss together sweet potato and 1 Tbsp oil in pan.

 

Bake at 450 for 35 minutes or until tender.

 

Whisk together remaining 1 Tbsp oil, honey and next 5 ingredients in

a large bowl. Add sweet potatoes; toss well. Cool.

 

Per serv: 194 cals, 5 g fat, 0 mg chol, 210 mg sod

 

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