Sunday, October 30, 2011

Tasty, Healthy, Easy & Seasonal: Sweet Potato, Apple & Celery Salad


Gosh I love it when I find a recipe that falls into all four of my favorite categories: tasty, healthy, easy and seasonal.  This one's my go-to bring-along for any fall get-together and is usually a big hit.  The original recipe comes from the South Beach Diet Cookbook, although my version is an even simpler one.

You will need:
  • 3-4 sweet potatos (washed)
  • 3-4 apples (whichever are your favorite)
  • 5-6 stalks of celery
  • extra virgin olive oil (enough to drizzle and toss)
  • salt & pepper to taste

Instructions:
  1. Pop the sweet potatoes in some boiling water and let cook (usually at least 10-15 minutes) until you are able to pierce them almost to the center with a knife.  I have found that chopping large sweet potatoes in have makes them cook faster.
  2. Meanwhile, chop the apples (roughly 1 inch pieces) and the celery (doesn't need to be too fine) and throw in a bowl.
  3. Go do whatever else you need to do while you wait for the sweet potatoes to finish up.
  4. Once the sweet potatoes are ready, strain them in a colander in the sink and spray with some cold water to hurry along the cool down process.
  5. When the sweet potatoes are room temperature and can be handled, you should be able to cut a slice lengthwise along the potatoes and peel away the skin easily with your fingers.  If not, bummer. . .you're gonna have to bust out the peeler.
  6. Chop into roughly 1-inch pieces and mix in bowl with celery and apple.
  7. Drizzle with olive oil and toss with salt and pepper to taste.
  8. Enjoy!

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