Discover a twist on a classic with Roasted Sweet Potato and Celery Salad. This celery salad with sweet potatoes includes pecans for a fascinating texture.
What You Need
Original recipe yields 6 servings
1 lb. sweet potatoes (about 3), peeled, cubed
1/3 cup KRAFT Lite House Italian Dressing, divided
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 stalks celery, chopped
1/2 cup chopped PLANTERS Pecans, toasted
4 green onions, chopped
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Let's Make It
Heat oven to 400°F.
Toss potatoes with 3 Tbsp. dressing; spread into foil-lined rimmed baking sheet.
Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
Mix mayonnaise and remaining dressing in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.
Salad can be made ahead of time. Refrigerate until ready to serve. Serve cold or take out 20 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.