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Purple Sweet Potato Salad

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"Sweet potatoes are served on a bed of dressed spinach, red cabbage, and feta cheese in this creative take on a potato salad."
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1 h servings 131 cals
Original recipe yields 6 servings

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  1. Cut sweet potato into wedges; place in small saucepan. Cover with water. Bring to a boil and cook 5 to 8 minutes, until tender. Cool slightly and cube. Heat olive oil in medium skillet over medium heat. Place potatoes in skillet. Cook, stirring occasionally for 15 minutes or until potatoes are crisp. Remove and drain excess oil on paper towels. Set aside.
  2. Mix all dressing ingredients in a bowl. Set aside.
  3. Place spinach, cabbage, and cheese in serving bowl; toss with dressing. Top salad with sweet potatoes.


  • Recipe Note
  • Sweet potato may be peeled and halved lengthwise, then microwave on HIGH (100%) for 2 to 2-1/2 minutes, or until potato is tender.

Nutrition Facts

Per Serving: 131 calories; 7.5 g fat; 13 g carbohydrates; 4.3 g protein; 12 mg cholesterol; 435 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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