Tuesday, July 31, 2012

Recipe | Sweet potato salad

I first shared this recipe on the Organised Housewife's blog, and I have now given it a low calorie makeover!  By swapping out the delicious Bulgarian fetta, for a low fat version, the calorie intake reduces dramatically. As does reducing the amount of roasted pinenuts, and portion sizes in general.  Being on a healthy eating plan, doesn't mean that you need to miss out on the foods that you enjoy...you just need to tweak your recipes.  Here 'tis...

Lisa's sweet potato salad
Serves 6 | 196 calories per serve

You will need:
  • 2 cups chopped sweet potato
  • 200g low fat Tasmanian fetta, crumbled
  • 1/2 spanish onion, sliced
  • 200g baby spinach
  • 1/3 cup toasted pinenuts
Here's how:
  1. Roast the sweet potato until tender and the pieces are nicely caramelised. Set aside to cool. You could do this step the night before, or use leftovers from your roast dinner.
  2. Once sweet potato is cooled, place all ingredients into your salad bowl and gently toss.
  3. Eat! It's that simple, and no dressing required. Delicious.
This salad is great served with grilled chicken breast mixed through it (100g raw chicken breast, skin removed, is 114 calories).


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