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Sweet Potato-and-Pecan Salad
Yields 4 servings [print
this recipe]
You'll go nuts over the great flavors in this unique salad. High fiber and vitamin C help keep things in healthful perspective.
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 • 3 sweet potatoes
• 1 Red Delicious apple
• 1/2 cup celery
• 1/4 cup pecans
• peel of 1 lemon
• juice of 1 lemon
• 1 tablespoon apple juice concentrate
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley
• 1/4 teaspoon ground red pepper
| Directions:
Cool the potatoes slightly, then peel and cut them into bite-size pieces.
In a large bowl, combine the potatoes, apples, celery and pecans. In a small bowl, whisk the lemon peel and juice, apple juice concentrate, oil, parsley and pepper. Pour the dressing over the potato mixture and toss to coat. Serve immediately or chill until ready to serve.
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Nutrition Analysis (per serving):
Calories: 203
Fat: 9 g
Protein: 2 g
Carbohydrates: 31 g
Fiber: 4 g
Cholesterol: 0 mg
Sodium: 24 mg
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Cranberry-Pineapple Salsa
Yields 3 1/2 cups of salsa [print
this recipe]This sweet yet tangy Southwest-inspired dip registers zero on the cholesterol scale. Serve with corn chips.
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• 1 can (8 ounce) juice-packed crushed pineapple
• 1 cup onions
• 2 cloves garlic, minced
• 3 cup cranberries
• 1/2 cup light brown sugar
• 1 can (4 ounces) green chili peppers
• 1/2 teaspoon hot-pepper sauce
| Directions:
Drain pineapple, reserving juice. Coat a saucepan with nonstick spray; heat over medium heat until hot, about one minute. Sauté onions and garlic in pan for two minutes. Add reserved pineapple juice, cranberries and sugar. Cook, stirring occasionally, until cranberries begin to pop, about five minutes. Remove from heat. Stir in pineapple, peppers and hot-pepper sauce.
Nutrition Analysis (per serving):
Calories: 109
Fat: 0 g
Protein: 1 g
Carbohydrates: 27 g
Fiber: 3 g
Cholesterol: 0 mg
Sodium: 200 mg
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Ginger Green Beans
Yields 8 servings [print
this recipe]
These fragrantly seasoned beans go from freezer to table in less than 15 minutes.
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• 1 package (16 ounce) frozen whole green beans
• 1 tablespoon margarine
• 1/2 cup shallots
• 1 tablespoon ginger
• 1/2 teaspoon lemon peel
| Directions:
Simmer the beans in water in a covered saucepan until tender, five to seven minutes. Drain and transfer to a bowl.
In same pan over low heat, melt margarine. Add shallots and ginger; sauté until shallots are tender. Add beans and lemon peel. Toss.
Nutrition Analysis (per serving):
Calories: 46
Fat: 2 g
Protein: 1 g
Carbohydrates: 8 g
Fiber: 2 g
Cholesterol: 0 mg
Sodium: 25 mg
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 ©2006 Rodale Inc. Prevention is Registered Trademark of Rodale Inc. Recipes Courtesy of Prevention.com. For more recipes, visit Prevention.com.
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