Sweet Potato-Orange Salad with Honey Mustard Dressing

Ingredients

• 3 medium (about 1 pound) sweet potatoes, peeled, cut in ½-inch cubes
• ¼ cup water
• 1 (11-ounce) can mandarin oranges, drained
• ½ cup thinly-sliced celery
• ½ cup chopped green or red bell pepper
• ½ cup dried cranberries
• 2 medium green onions, chopped
• 2 teaspoons grated peeled ginger root
• ¼ cup light honey mustard dressing
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly-ground black pepper
• ½ cup chopped pecans, toasted*

Directions
Before you begin: Wash your hands.

1. Place the sweet potatoes in a microwave-safe container; add water. Cover; microwave on medium-high for 8 to 10 minutes until the sweet potatoes are fork-tender, not mushy. Drain; chill.
2. Meanwhile, put the mandarin oranges, celery, bell pepper, cranberries, green onions and ginger root in a medium bowl. Add the sweet potatoes; toss gently.
3. Pour the honey-mustard dressing over the sweet potato mixture. Gently combine, coating the ingredients with dressing. Season with salt and pepper.
4. Just before serving, mix in the pecans.

Cooking Note

• *Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes, to release the flavorful oils.

Nutrition Information
Serving size: ¾ cup
Serves 8 

Calories: 150; Calories from fat: 50; Total fat: 6g; Saturated fat: 0.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 170mg; Total carbohydrate: 24g; Dietary fiber: 4g; Sugars: 13g; Protein: 2g

Source: https://www.eatright.org/food/planning-and-prep/recipes/sweet-potato-orange-salad-with-honey-mustard-dressing-recipe