Yam and Apple Salad

The combination of colors, textures and flavors in this salad is incredibly appealing and makes a deliciously different choice for a spring or summer potluck. From the Lifespice Salt-Free Cookbook by Ruth and Hilary Baum.
Serves 4.



SODIUM CONTENT: 55 mg per serving

INGREDIENTS

SALAD:
4 medium yams or sweet potatoes
1 Granny Smith apple, unpeeled, cored and thinly sliced
1/2 c. coarsely chopped red cabbage
1/2 c. roasted unsalted peanuts
2 scallions, thinly sliced

DRESSING:
1/2 c. freshly squeezed orange juice
2/3 c. fat free or lowfat plain yogurt
1 1/2 T. freshly squeezed lemon juice

DIRECTIONS

Bring a large saucepan of water to the boil over high heat. Once boiling, add the UNPEELED yams, reduce heat to medium and boil just until tender, about 25 minutes. Drain the yams and rinse under cold water. When the yams are cool enough to handle, carefully peel, and then slice into 1/4-inch rounds. Combine the yams, apple, cabbage, peanuts and scallion in a large serving bowl. In a small bowl, combine the ingredients for the dressing and whisk well. Pour over the salad and toss well to coat. Serve immediately, or cover and refrigerate until serving.

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