Although I really love Sweet Potato, I seldom managed to cook it without it being mushy.  And mushy is absolutely fine – but not in a salad!  Also, I’m so used to it being served with lots of sugar/honey/butter, etc.  So I was keen to try a ‘healthier’ option. So with this one I actually didn’t do too bad!

So here is a lovely Meatless Monday salad!  It is based on a recipe I saw in the Ideas Magazine a while ago, but I did tweak the quantities and ingredients a bit.

 

160g cooked sweet potato cubes (soft but not mushy!), kept aside to cool

50g grated carrots

2 – 3 sundried tomatoes, cut into strips

30g low fat feta, crumbed

1/4 red onion, chopped

Mix all these ingredients together

 

Dressing – mix 30ml low fat mayonaise, 30ml white wine vinegar, about 1 ml Worcestershire Sauce

 

To serve – lettuce and chopped fresh parsley

 

Putting it all together for serving:

Place sweet potato mix on a bed of lettuce, drizzle dressing over and top with some freshly chopped parsley

 

WL breakdown:  2 CC, 1 fat, 1 Prot, 1 Veg