Sweet Potato Salad
Turned out really well since I was just using odd leftover vegetables from this week.
- Preparing Time: 15 hours
- Total Time: 12 hours
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 cup dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 tsp paprika
- 1 large cucumber
- 2 large sweet potatoes
- 3-4 green onions
- Carbohydrate 11.5038222723923 g
- Cholesterol 0 mg
- Fat 1.62198064636046 g
- Fiber 1.91652201278702 g
- Protein 1.54556599563562 g
- Saturated Fat 0.209630282239064 g
- Serving Size 1 1 (110g)
- Sodium 211.004501190908 mg
- Sugar 9.58730025960528 g
- Trans Fat 0.077464294271746 g
- Calories 64 calories
Peel sweet potatoes Chop potatoes up into small bite sized cubes. Boil for 10 min or until soft. Drain using a colander. Let sit in colander until cool. While waiting on potatoes to cool Chop up green onion. Cut cucumber into bite sized quarters Set aside Make mustard sauce in separate bowl Whisk Dijon mustard, apple cider vinegar, olive oil, salt, paprika, crushed garlic into bowl. Put all vegetables into a large mixing bowl and coat with mustard sauce. Mix until all vegetables are coated. Refrigerate for 30 min.
