Lisa Lillien is the author of the popular Hungry Girl website andemail newsletter, featuring smart, funny advice on guilt-free eating. She is also the author ofthirteen books, six of which debuted at number one on theNew York TimesBest Sellers list. Read herPEOPLE.comblog every Monday for slimmed-down celebrity recipes and more.Sweet potatoes are deliciousand packed with nutrients. But since they’re pretty calorie dense, I like to go halfsies and mix them with butternut squash. Add a creamy dressingmade with Greek yogurt, and this side dish is ready to party!Creamy Sweet Potato SaladServes 61 lb. (about ½ medium) butternut squash cut into 1-inch cubes10 oz. (about 1 medium) sweet potato, peeled and cut into 1-inch cubes⅓ cup light mayonnaise¼ cup fat-free plain Greek yogurt2 Tbsp. apple cider vinegar1 packet natural no-calorie sweetener¼ tsp. garlic powder¼ tsp. each salt and black pepper½ cup chopped celery½ cup chopped onion½ cup chopped red bell pepper1.Place squash and potato in a large microwave-safe bowl with ⅓ cup water. Cover and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water.2.In another large bowl, combine mayo, yogurt, vinegar, sweetener, garlic powder, salt and black pepper. Mix until uniform. Add all remaining ingredients, including drained squash and potatoes. Gently stir to coat.3.Cover and refrigerate until chilled, at least 1 hour.RELATED VIDEO: 9 Healthy Kitchen Staples That Cost Less Than $1 Per ServingPrep time:15 minutesCook time:15 minutesChill time:1 hourNutritional Information:⅙th of recipe (about 3/4 cup): 130 calories, 3.5g total fat (0.5g sat fat), 236mg sodium, 22.5g carbs, 3.5g fiber, 5.5g sugars, 2.5g protein‘Til next time… Chew the right thing!
Lisa Lillien is the author of the popular Hungry Girl website andemail newsletter, featuring smart, funny advice on guilt-free eating. She is also the author ofthirteen books, six of which debuted at number one on theNew York TimesBest Sellers list. Read herPEOPLE.comblog every Monday for slimmed-down celebrity recipes and more.
Sweet potatoes are deliciousand packed with nutrients. But since they’re pretty calorie dense, I like to go halfsies and mix them with butternut squash. Add a creamy dressingmade with Greek yogurt, and this side dish is ready to party!
Creamy Sweet Potato SaladServes 6
1 lb. (about ½ medium) butternut squash cut into 1-inch cubes10 oz. (about 1 medium) sweet potato, peeled and cut into 1-inch cubes⅓ cup light mayonnaise¼ cup fat-free plain Greek yogurt2 Tbsp. apple cider vinegar1 packet natural no-calorie sweetener¼ tsp. garlic powder¼ tsp. each salt and black pepper½ cup chopped celery½ cup chopped onion½ cup chopped red bell pepper
1.Place squash and potato in a large microwave-safe bowl with ⅓ cup water. Cover and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water.2.In another large bowl, combine mayo, yogurt, vinegar, sweetener, garlic powder, salt and black pepper. Mix until uniform. Add all remaining ingredients, including drained squash and potatoes. Gently stir to coat.3.Cover and refrigerate until chilled, at least 1 hour.
RELATED VIDEO: 9 Healthy Kitchen Staples That Cost Less Than $1 Per Serving
Prep time:15 minutesCook time:15 minutesChill time:1 hour
Nutritional Information:⅙th of recipe (about 3/4 cup): 130 calories, 3.5g total fat (0.5g sat fat), 236mg sodium, 22.5g carbs, 3.5g fiber, 5.5g sugars, 2.5g protein
‘Til next time… Chew the right thing!
source: people.com
