Summertime Sweet Potato Salad

Description
The South Beach Diet (Phases 2 & 3) All New South Beach Diet Cookbook

Now that the weather is heating up, are you looking for a few fun meal ideas as easy and laid-back as summertime? The South Beach Diet Taste of Summer Cookbook is the newest, must-have collection of recipes from Dr. Arthur Agatston, preventive cardiologist and author of The South Beach Diet.

The Taste of Summer Cookbook is designed to help keep you on track during the upcoming summer season with 150 all-new recipes, perfect for outdoor cookouts, picnics, ballgames, and all of your favorite warm-weather events. Each recipe is inspired by the season's bounty of fresh foods but there are also tips for enjoying these delicious recipes as part of your fun and healthy eating plan all year long.

Nothing completes a barbecue or picnic like a classic potato salad. The following Summertime Sweet Potato Salad from the Taste of Summer Cookbook is a delicious South Beach Diet-approved spin on an old favorite.


 * Prep Time: 10 minutes
 * Cook Time: 20 minutes

Yogurt and red wine vinegar make a smooth and tasty dressing for this easy picnic dish. Tarragon can be added or used as a substitute for basil. Since sweet potatoes are available year-round, try serving this dish warm in cooler months; simply drain the potatoes and don't rinse them before adding the dressing.


 * Healthy Recipes For Diabetic Friends Y-Group

Ingredients

 * 2 medium sweet potatoes (1½ lb), peeled and cut into 1-inch cubes
 * ⅓ cup nonfat or low-fat plain yogurt
 * 1 small red bell pepper, diced
 * 2 scallions, thinly sliced
 * 3 Tbsp chopped fresh basil
 * 1 tsp red wine vinegar
 * ¼ tsp salt
 * ⅛ tsp freshly ground black pepper

Directions

 * 1) Place sweet potatoes in a medium saucepan and add cold water to cover.
 * 2) Bring to a boil and cook until tender, 8 to 10 minutes.
 * 3) Drain, run under cold water to cool, and drain again.
 * 4) In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper.
 * 5) Serve at room temperature or chilled.
 * 6) Makes 4 (generous 3/4-cup) servings

Nutrition information
Per serving :
 * 120 Calories
 * 0 g Fat
 * 0 g Saturated Fat
 * 4 g Protein
 * 27 g Carbs
 * 4 g Fiber
 * 210 mg Sodium