Happy Tuesday! I hope you’re having a nice start to your week.

Don’t forget the Friends Facebook Referral Contest ends tonight at 10:00 est.  If you missed the contest information, it’s all right here. Plus, you could win a $20 gift card!

Tonight’s recipe is a great summer salad!  It is fresh and delicious (oh and healthy too)! Smile  The flavors blend very nicely together and the sweet potatoes give it that extra specialness.

This recipe is slightly modified from Cooking Light.

Here are the ingredients you’ll need for 4 servings (each serving is about 1 cup):

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  • 1 lb. sweet potatoes
  • 2 tbsp. olive oil
  • 1/8 cup fresh lime juice
  • 1 tsp. honey
  • 1 jalapeno pepper, seeded & chopped
  • 2 cups shredded cabbage
  • 1/2 cup sliced red onion
  • 1/4 cup sunflower seeds, roasted
  • 1/8 cup chopped green onions
  • salt & pepper to taste

Heat grill on medium-high heat. (I used an indoor grill pan tonight)

Peel potatoes, and cut lengthwise into thin slices. Time saver tip: the thinner you cut them, the faster they’ll grill.

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Combine potatoes, 1/2 tbsp. oil, pinch of salt and pepper and toss together (coating potatoes). Place potatoes on grill and cook for about 12 minutes on each side or until they are tender.

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Using a non-stick skillet, lightly toast sunflower seeds. Set aside.

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For the dressing:  Combine remaining oil, pinch of salt and pepper, lime juice, honey, jalapeño, red onion in a large bowl.

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Add the cooked potatoes, cabbage, and sunflower seeds to the bowl; toss together. Make sure you toss enough to cover the potatoes and cabbage with the dressing.

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Here is the nutrition information for 1 serving:

  • Calories: 230
  • Fat: 8.8 grams
  • Total Carbohydrates: 36.8 grams
  • Dietary Fiber: 5.7 grams
  • Protein: 3.2 grams

More fun facts about this meal:

  • No cholesterol
  • Low in sodium
  • High in manganese
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
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