Home > Public > Food & Nutrition Topics

Your Food and Nutrition Source

It's About Eating Right

In This Section

Latest Infographic

The governing structure of the Academy of Nutrition and Dietetics includes 19 members of the Board of Directors and 105 delegates.

Academy of Nutrition and Dietetics Governing Structure (Thumb)

View all infographics

Popular Diet Reviews

More Diet Reviews »
Calculate your BMI
Featured Product

Special Feature

More Info
Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Sweet Potato-Orange Salad with Honey Mustard Dressing

Sweet potatoesRecipe by Roberta L. Duyff, MS, RDN, FAND, CFCS

Traditional German potato salad gets adopted with Southern charm! Made with beta carotene-rich sweet potatoes and vitamin C-rich mandarin oranges, this sweet and nourishing salad not only makes a flavorful and safe picnic dish, but also complements roasted turkey, chicken or pork, or baked ham at the family table.

Ingredients

3 medium (about 1 pound) sweet potatoes, peeled, cut in ½-inch cubes
¼ cup water
1 (11-ounce) can mandarin oranges, drained
½ cup thinly-sliced celery
½ cup chopped green or red bell pepper
½ cup dried cranberries
2 medium green onions, chopped
2 teaspoons grated peeled ginger root
¼ cup light honey mustard dressing
¼ teaspoon kosher salt
⅛ teaspoon freshly-ground black pepper
½ cup chopped pecans, toasted*

Directions

  1. Place the sweet potatoes in a microwave-safe container; add water. Cover; microwave on medium-high for 8 to 10 minutes until the sweet potatoes are fork-tender, not mushy. Drain; chill.
  2. Meanwhile, put the mandarin oranges, celery, bell pepper, cranberries, green onions and ginger root in a medium bowl. Add the sweet potatoes; toss gently.
  3. Pour the honey-mustard dressing over the sweet potato mixture. Gently combine, coating the ingredients with dressing. Season with salt and pepper.
  4. Just before serving, mix in the pecans.

Cooking Note

  • Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes, to release the flavorful oils.

Nutrition Information

Serves 8 (Serving size: ¾ cup)

Calories: 150; Calories from fat: 50; Total fat: 6g; Saturated fat: 0.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 170mg; Total carbohydrate: 24g; Dietary fiber: 4g; Sugars: 13g; Protein: 2g