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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