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    You are in: Home / Recipes / My Favourite Salad Recipe
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    My Favourite Salad

    Average Rating:

    1 Total Reviews

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    • on August 19, 2013

      This is an interesting dish. I would have not thought to use sweet potato in a Persian salad, but it works. It is healthy as far as ingredients, which is why I gave it a go, but the proportions seemed a little unbalanced to me. I will likely cut up some more cherry tomatoes to even out the ratio between cucumbers. With 4-5 Persian cucumbers and only 5-6 cherry tomatoes, you end up having a lot more green than red, although the sweet potato balanced out the colors, if not the flavors. I cut the cherry tomatoes in half to distribute more fully, but I think it could use 2-3 times the amount prescribed.<br/><br/>I cooked a sweet potato at 350 for 45 minutes (and pricked with a fork) but I think it needed more time to be the right texture for potato salad. (Good idea to use for leftover sweet potato.)<br/><br/>I would modify this recipe by chopping up everything a lot smaller and adding some parsley and maybe some salt.

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    Nutritional Facts for My Favourite Salad

    Serving Size: 1 (297 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 198.6
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 231.1 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 5.2 g
    Sugars 8.3 g
    Protein 3.4 g

    The following items or measurements are not included:

    Persian cucumbers


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