Sweet Potato Salad
1 pound orange fleshed sweet potatoes
1 cup green peas, cooked
1/4 cup sliced green pepper
1/4 cup diced red onion
1 Tbsp cider vinegar
1 Tbsp oil
Black pepper to taste
1 tsp dried oregano
Wash, pierce and dry the sweet potatoes. Microwave on high until
tender, or about 5 minutes per sweet potato. Cool sweet potatoes,
then peel them and cut into 1-inch pieces. Transfer to a serving bowl.
Add the rest of the ingredients and mix well. Serve immediately or
chill for later use.
Serves 4. Each 1 cup serving: 143 calories, 2.5 g fat, .5 g saturated
fat, 0 cholesterol, 12 mg sodium, 20 g carbohydrate, 3.5 g fiber, 2 g
Diabetic exchange: 1.5 bread, 1 vegetable.
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