| 1 large orange sweet
potato/yam 2 cups fresh kale, washed 1 Tbsp honey 1 Tbsp balsamic vinegar 1/4 cup toasted, chopped almonds |
|
*Wash
the sweet potato under cold, running water. Pierce it with a fork, and
bake it in the microwave until tender, about 6-9 minutes. Turn it once
while baking. Peel, dice and chill the sweet potato.
*Meanwhile, microwave or steam the kale until tender, about 5 minutes then
rinse with cool water.
*Chop the kale and mix it with all ingredients in a medium-sized bowl.
*Serve immediately or chill for later use.
Nutrition Information (per each 2/3 cup serving):
Calories 163 Protein 4 grams
Fat 4.5 grams Carbohydrate 28 grams
Saturated fat 0.4 gram Cholesterol 0 mg
Sodium 23 mg Dietary Fiber 4 grams
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving: 2 starches
*Recipe Source: Excerpted with permission from:
