Sweet Potato Pecan Salad
- 8SERVES Submitted by Barbara Day, M.S., R.D. Ingredients - 4 small sweet potatoes - ¼ cup light mayonnaise - 1 tbsp yellow mustard - 4 celery stalks, sliced
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kentuckyliving.com.
Cooking tools:
- Oven
- Aluminum foil
- Baking sheet
- Microwave
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Refrigerator
Ingredients
- 4 small sweet potatoes
- ¼ cup light mayonnaise
- 1 tbsp yellow mustard
- 4 celery stalks, sliced ¼-inch thick
- 1 small red bell pepper, diced cut into ¼-inch pieces
- 1 cup fresh or canned pineapple (drained)
- 2 scallions, finely chopped
- Salt
- pepper
- ¼ cup coarsely chopped toasted pecans (you can also use walnuts)
- Garnish with chopped fresh chives (optional)
- Lay on bed of Romaine lettuce or spinach (optional)
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