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Heart Healthy Recipes: Day 3

Breakfast pitas, curried sweet potato salad, braised beef steak

Curried Sweet Potato Salad

Serves 6; 1/2 cup per serving

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes

1/4 cup light mayonnaise

1/4 cup fat-free plain yogurt

2 tablespoons mango chutney

1 teaspoon curry powder

1 medium sweet-tart red apple, such as Jonathan, diced

1 medium rib of celery, thinly sliced

1/4 cup chopped pecans, dry-roasted

Put the sweet potatoes in a medium saucepan. Add enough water to just cover. Bring to a boil over high heat. Cook the sweet potatoes for 7 to 9 minutes, or until they are tender but offer some resistance when pierced with a fork. Don't overcook or they will be mushy. Drain well in a colander.

In a large bowl, stir together the mayonnaise, yogurt, chutney and curry powder. Add the potatoes, apple, celery and pecans, tossing lightly. Cover and refrigerate until chilled, 1 to 2 hours.

Nutritional Analysis (per serving)
Calories                         146
Total Fat                         6.0 g
     Saturated                   0.5 g
     Trans Fat                    0.0 g
     Polyunsaturated         2.5 g
     Monounsaturated       2.5 g
Cholesterol                       4 mg
Sodium                           153 mg
Carbohydrates                  23 g
     Fiber                              4 g
     Sugars                         10 g
Protein                                2 g

Reprinted with permission from Healthy Soul Food Recipes, Copyright © 2010 by the American Heart Association.

Next: Braised beef steak with zesty sauce.>>

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