Roasted Pepper Sweet Potato Salad
1 Review(s)
Healthy Living
30 Min
Prep : 20 Min Cook: 10 Min
Looking for a twist on potato salad? This recipe keeps potato salad interesting with roasted peppers and a kick of Dijon mustard.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 lb. (900 g) sweet potatoes (about 4), peeled, cut into 1-inch cubes
2
1/4 cup Kraft Italian Zesty Lime Dressing
3
2 Tbsp. fresh lime juice
4
1 tsp. Heinz Dijon Mustard
5
1 each roasted green and red pepper, seeded, cut into strips
6
2 Tbsp. chopped fresh cilantro
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How do I make it ?
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Step 1
Cook potatoes in boiling water in saucepan 10 min. or just until tender; drain. Step 2
Place warm potatoes in large bowl. Mix dressing, lime juice and mustard until blended. Add to potatoes; toss to evenly coat. Step 3
Add peppers and cilantro; mix lightly. Kraft Kitchen Tips!
How to Roast Peppers
Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value
Fat 1 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 70 mg
3 %
Carbohydrate 15 g
Fibre 2 g
Sugars 5 g
Protein 1 g
Vitamin A
120 %
Vitamin C
50 %
Calcium
2 %
Iron
4 %
Servings
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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