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Rainbow of Health Salad

Featured in the Honolulu Star-Advertiser on January 21, 2015.
Recipe is compliment of retired Kapolei High School’s culinary arts teacher, Cynthia Pratt.

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Ingredients:

Rainbow of Health Salad

  • 4-5 medium Okinawan sweet potatoes, boiled whole, cut into 3/4" cubes
  • 1/2 red onion, cut into thin julienne
  • 1 green pepper, cut into julienne
  • 1 orange or yellow bell pepper, cut into julienne
  • 3 tablespoons lemon juice
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/3-1/2 cup peanut or canola oil
  • 1 tablespoon toasted sesame seeds, slightly crushed
  • Chopped flat leaf parsley for garnish (optional)

Directions:

  1. Place sweet potatoes, onion and peppers into a mixing bowl.
  2. In a small bowl, combine lemon juice, sugar, salt and white pepper; add oil.
  3. Adjust seasoning to taste.
  4. Drizzle over potatoes and bell peppers; toss gently.
  5. Garnish with toasted sesame seeds and parsley.

Makes 8 servings.

Approximate Nutrient Analysis per serving(based on 1.5 pounds (5 cups cubes)Sweet potatoes cubes and 1/3 cup oil):
200 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 200 mg sodium, 27 g carbohydrate, 4 g fiber, 10 g sugar, 2 g protein

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