Yield: 4 Servings
|2 pounds||Sweet potato; peeled and diced|
|½ cup||Mango chutney; chopped|
|¼ cup||Low sodium chicken broth; defatted|
|6||Scallions; trimmed and minced|
|1 tablespoon||Apple cider vinegar|
|1 tablespoon||Vegetable oil|
|¼ teaspoon||Freshly ground black pepper|
|6 ounces||Canadian bacon; sliced and cut into thin strips|
|¼ cup||Minced cilantro|
|6 cups||Mixed greens; (mesclun)|
NOTE: 81% of the RDA for beta-carotene. Beta-carotene is touted as a cancer fighter and an antiager. This main-dish salad provides a hefty dose.
1. In a large kettle, bring potatoes and enough salted cold water to cover to a boil. Cook for about 6 minutes, or until tender. Drain potatoes in a colander, return them to the pan and place over high heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated.
2. Meanwhile, whisk together chutney, chicken broth, scallions, vinegar, oil, salt and pepper in a large bowl until well combined.
3. Transfer potatoes to the bowl with chutney mixture. Stir in bacon and cilantro. Serve over greens.
RD's Sweet Potato Salad : 410 cals PER SERVING, 16%cff Recipe by: American Health on-line (Readers Digest) Mar 98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 05, 1998