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Ingredientes
- 4 c. Sweet potato, cubed (about 4 lg)
- 1 c. Lowfat sour cream
- 2 Tbsp. Fresh parsley, minced
- 1 Tbsp. Lemon juice, fresh
- 1 tsp Ugar
- 1/2 tsp Celery seed
- 1/8 tsp Dill
- 1/4 tsp Paprika
- 1/4 tsp Grnd white pepper, or possibly to taste
- 1/2 tsp Salt, or possibly to taste
- 1/2 c. Celery, minced
- 1/2 c. Sweet pickles, minced
- 3/4 c. Sweet onion, minced Salad greens, crisp, rinsed, dry
Direcciones
- In a lg. pot of boiling water, cook the cubed sweet potatoes till they are tender but still offer some resistance when pierced with a fork, about 8 to 10 mins. Set aside to cold. In a small bowl, combine the lowfat sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper, and salt; and mix. Combine sweet potatoes, celery, pickles, and onion. Add in all but 2 tbsp of the lowfat sour cream dressing to the potato mix and mix well. Cover and chill overnight or possibly at least till thoroughly chilled. Turn chilled salad out onto a bed of greens; spoon the reserved dressing over the top and serve.
- Yield - 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 102 | 47% |
| Total Fat 11.57g | 14% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 470mg | 20% |
| Potassium 572mg | 16% |
| Total Carbs 26.59g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.53g | 6% |
| Protein 3.73g | 6% |
