Turkey & Sweet Potato Salad with Honey-Mustard Dressing
All the best flavors of Thanksgiving show up in this any-time-of year salad. Serve the salad with spiced cider, either iced or hot, depending on the weather.
  • 1-1/2 pounds sweet potatoes, unpeeled, cut into 1/2-inch chunks
  • 1/3 cup plain nonfat yogurt
  • 3 tablespoons honey
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 6 ounces smoked turkey, cut into 1/2-inch chunks
  • 3 stalks celery, with leaves, thinly sliced
  • 2 scallions, thinly sliced
  • 3/4 cup small seedless red grapes
  • 1 bunch watercress, tough stems removed

1. Place sweet potatoes in medium saucepan; add cold water to cover, cover and bring to a boil over high heat. Reduce heat to medium and simmer 5 to 7 minutes, or until tender. Drain in colander and rinse briefly under cold running water.

2. Meanwhile, in large bowl, whisk together yogurt, honey, mayonnaise, vinegar, mustard, and salt until blended.

3. Add turkey, sweet potatoes, and grapes and toss to mix well. Serve salad on bed of watercress.

Nutritional Information
Per serving: 285 calories, 4g total fat, 0.7g saturated fat, 1g monounsaturated fat, 2g polyunsaturated fat, 4.6g dietary fiber, 12g protein, 54g carbohydrate, 21mg cholesterol, 951mg sodium.
Good source of: beta-carotene, manganese, potassium, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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