Super Duper Sweet Potato Salad No Mayo Food
SUPER DUPER SWEET POTATO SALAD -- NO MAYO!
Modified recipe by Janice Newell, posted May 24, 2012, on the Daily Meal -- All things food & drink!
Provided by KerfuffleUponWincle
Categories Yam/Sweet Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
- NOTE: (I microwaved my sweet potatoes in their skins!).
- Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
- Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
- Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
- Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.
Nutrition Facts : Calories 206.1, Fat 9.7, SaturatedFat 0.8, Sodium 405, Carbohydrate 29.4, Fiber 4.1, Sugar 13.6, Protein 2
MED STYLE POTATO SALAD (NO MAYO)
A blend of different recipes I have enjoyed in the past and including ingredients popular at my house. I like to pick out the small newest potatoes if I can (without looking like the crazy person in the produce section). Simple and pretty quick to prepare and best with fresh herbs if you can. The garlic in this is completely optional, I find it a bit overpowering myself so I leave it out or use very little.
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of water to a steady boil, season with a pinch or two of salt. Add the potatoes and cook for about 12-15 minutes, check them after 10 minutes to see how they're doing.
- Meanwhile whisk together the lemon juice, olive oil, salt and pepper, and garlic is using.
- Once the potatoes are cooked, cool them off fully in either an ice water bath or by running under cold water. Drain and pat them dry.
- Add the potatoes, green onions, sun-dried tomatoes, black olives and herbs into a mixing bowl and mix gently (I find my hands work best here). Adjust seasoning and serve, best at room temperature.
Nutrition Facts : Calories 215.6, Fat 8.2, SaturatedFat 1.1, Sodium 309.9, Carbohydrate 33.1, Fiber 4.7, Sugar 2.9, Protein 4.2
CARROT SALAD WITH PINEAPPLE (NO MAYO)
I started making this as an attempt to recreate the carrot salad served at Chik-fil-a. This is not quite the same, but it is a tasty non-fat side dish to serve with spicy foods. I served this with some Indian chicken a friend brought over and it made a nice meal. I've also paired it with bar-b-que and potatoe salad.
Provided by gourmetmomma
Categories Pineapple
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and stir to combine. Do not drain the pineapple (the raisins will absorb any extra juice).
- Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 174, Fat 0.5, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 44.4, Fiber 4.8, Sugar 33.7, Protein 2.1
ROASTED SWEET POTATO SALAD
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
MOM'S SWEET POTATO SALAD
My mother used to make this potato salad. We all liked it back then- and now my family likes it, too!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 436mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.
A DILLY POTATO SALAD, NO MAYO
Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.
Provided by Annacia
Categories Potato
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes large saucepan.
- Add water to cover.
- Bring to boil; cook until potatoes are just tender.
- Add beans; cook 2 minutes.
- Drain; cool slightly.
- Mix potatoes, beans, olives, celery and onion in large bowl.
- Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
- Refrigerate at least 4 hours or until ready to serve.
- Stir before serving.
Nutrition Facts : Calories 139.8, Fat 5.5, SaturatedFat 0.7, Sodium 57.3, Carbohydrate 20.7, Fiber 3, Sugar 1.8, Protein 2.8
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