Recipe: Gingered Sweet Potato-Apple Salad





Vinaigrettes and bottled dressings with acidic ingredients like mustard keep at room temperature. If you have celery in the refrigerator, this is a good way to use some before it's hopelessly limp. Add canned ham and you'll have a lovely meal.

• 1 (15-ounce) can sweet potatoes in light syrup, drained and cubed

• 1 (8-ounce) can pineapple tidbits, drained

• 1 apple, cored and diced

• ½ cup diced celery

• ½ cup coarsely chopped cashews or almonds

• ¼ cup bottled honey-mustard dressing

• 2 teaspoons freshly grated ginger

• 6 cups mixed salad greens (optional)

Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine honey-mustard dressing and ginger; pour over sweet potato mixture; toss lightly. Serve over salad greens if available. Makes 6 servings.

Per serving: 200 calories (32 percent from fat), 7.3 g fat (1.3 g saturated, 3.8 g monounsaturated), 0 cholesterol, 2.9 g protein, 32.9 g carbohydrates, 2.9 g fiber, 101.6 mg sodium.

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