Ingredients
- 4 cups cooked sweet potatoes, diced
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime peel
- 1 1/2 cups celery, diced
- 1/4 pound green beans, trimmed, cut into 1 ½ inch pieces and blanched
- 1 bunch watercress, stems removed
- 6 ounces toasted pecans, broken
- 2 scallions, sliced thin
- 1/2 cup non-fat plain yogurt
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons honey
Make it step by step
- Combine sweet potatoes, celery, green beans, watercress and scallions. Toss gently.
- Combine yogurt, mayonnaise, honey, lime juice and peel. Stir to blend. Pour over salad and coat thoroughly. Bring to room temperature 30 minutes before serving. Just before serving, add toasted pecans. Yield: 8 cups.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.