Sweet Potato Salad

dendurgal

Here's a healthy recipe that's perfect for a 4th of July party!

Ingredients:

1 cup cooked sweet potato
1/2 cup sweet corn, fresh
4 oz light yogurt, plain
1 large tomato
1 clove garlic, minced
1 tsp dried dill weed

Directions

In a small dish, mix the yogurt, dill and garlic. Set aside. (Note: this is better if let to sit overnight in the refrigerator.)

Bake sweet potato and allow to cool. Remove skin and cut into chunks.

Grill sweet corn (or cook on the stove) and remove from the ear once cooled with a paring knife.

Chunk tomato into 1/2 inch pieces.

Layer sweet potato, corn and tomato on a salad plate and top with yogurt sauce for a cool, refreshing and sweet salad that can be enjoyed for lunch or dinner.

Number of Servings: 2
Calories: 177.5
Fat: 1.0g
Carbohydrates: 37.4g
Protein: 7.5g