SPICY SWEET POTATO NOODLE SALAD
Yield Portion Size
|
PAM® Extra Virgin Olive Oil No-Stick Cooking Spray
|
|
| 12 large |
Sweet potatoes, spiralized
|
| 1 (28 oz) can | |
| 1/3 cup |
Lime juice
|
| 3 tbsp |
Granulated sugar
|
| 3/4 cup |
Olive oil
|
| 1-1/2 |
Red onion, thinly sliced
|
| 1-1/2 quarts |
Fresh corn kernels, cooked and cooled
|
| 1-1/2 quarts |
Baby spinach leaves
|
| 2 tbsp |
Salt
|
| 1-1/2 tsp |
Ground black pepper
|
| 1/3 cup |
Chopped fresh cilantro
|
| 1-1/2 cups |
Dry roasted, salted peanuts
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 34 mg | 3% |
| Carbohydrate | 23 g | 8% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 6 g | 10% |
| Iron | 1 mg | 6% |
| Potassium | 275 mg | 0% |
| Calories | 153 kcal | 8% |
| Sodium | 422 mg | 18% |
| Protein | 3 g | 6% |
| Polyunsaturated Fat | 1 g | 6% |
| Saturated Fat | 1 g | 4% |
| Sugars | 8 g | 1% |
| Vitamin C | 14 mg | 24% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat convection oven to 350°F.
-
Step 2
Spray 6 baking sheets with cooking spray and evenly spread out the spiralized sweet potato noodles. Bake at 375°F for 10 to 12 minutes or until tender. Cool immediately.
-
Step 3
Next, add the drained tomatoes, lime juice, sugar and olive oil to a blender; blend on high until smooth to make a spicy vinaigrette. Set aside.
-
Step 4
Stir together the cooled sweet potato noodles in an extra-large bowl along with the spicy vinaigrette, onions, corn, baby spinach, salt, pepper, and cilantro and mix. Chill before seving.
-
Step 5
Place salad in large bowl or platter. Garnish with peanuts.
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