Louisiana Sweet Potato Salad

(Zorba Paster on your Health)

1 pound sweet potatoes
3 stalks chopped celery
½ cup coarsely chopped red onion
1 Tablespoon minced parsley
¼ cup dried cranberries
2 Tablespoons lemon juice
2 Tablespoons Olive Oil
1 Handful chopped walnuts or pecans
salt to taste

Preheat oven to 400 degrees F. Bake potatoes until tender. Do not overbake; they should not be mushy. (It is okay to use the microwave) Cool, peel and cut into chunks. In a large bowl, combine potatoes, celery, parsley, onion and cranberries. In a small bowl, whisk together lemon juice and olive oil. Toss with potato mixture and add nuts. Salt to taste.

Serves 4:
Nutritional Info Per Serving:
Calories 170
Total Fat 8.24g
Saturated Fat 1.07g
Monounsaturated Fat 5.17g
Polyunsaturated Fat 1.64g
Cholesterol 0mg
Sodium 74mg
Carbohydrates 22.4g
Protein 2.95g
(I used fresh cranberries and baked them ahead of time).