Low Fat Roasted Sweet Potato Salad Food

LOW FAT ROASTED SWEET POTATO SALAD

Steps:

• Cut potatoes into 1 1/2" cubes.
• Toss in 2 t of oil.
• Bake at 425 for 40 minutes.
• Meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes.
• Add potatoes and onions to a large pretty bowl.
• Mix dressing together and toss over the potatoes.
• 1/2c of salad 142 calories 3g fat.

LOW-FAT POTATO SALAD

Steps:

• Peel warm potatoes; cut into cubes.
• Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
• After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
• In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
• Pour dressing over salad; toss; stir in egg whites.
• Cover salad and refrigerate at least 4 hours or overnight.
• Before serving, if desired, sprinkle with paprika.

LOW FAT POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

ROASTED SWEET POTATO SALAD'

Steps:

• quarter onions, then cut each quarter in half.
• toss onions, potatoes, olive oil and garlic together.
• spread out on a large baking sheet and sprinkle with salt and pepper.
• bake at 400 for 45 minutes until tender and lightly browned.
• serve over spinach with the bacon dressing.
• for dressing:.
• cook bacon , remove from pan reserving 1 tbs of drippings.
• add the rest of the ingredients to the drippings and cook until heated.
• crumble bacon and stir it in.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.