Sweet Potato-Cranberry Salad

2 pounds sweet potatoes, cut in 1/2” chunks
1 small red onion, chopped
1 stalk celery, chopped
1/2 cup dried cranberries
1 tablespoon Dijon-style mustard
2 tablespoons mango chutney
1/4 cup vanilla soy milk or yogurt
2 tablespoons cider vinegar

Steam the sweet potatoes until they are just tender, about 15-20 minutes. As soon as they are done, rinse them with cold water to stop the cooking and drain.

Meanwhile, combine the other ingredients in a serving bowl.When the sweet potatoes are ready, mix them in. Chill until ready to serve.

4-6 servings

 

Fruity Kamut Salad

2 cups cooked, chilled kamut or wheat berries
2 apples, cored and cut in 1/2” chunks
2 oranges, cut in bite-size pieces
2 cups fresh pineapple, cut in 1/2” chunks
1 small fennel bulb, halved lengthwise, then sliced crosswise about
1/4” wide
1/4 cup chopped Italian parsley
1/4 cup fat-free mayonnaisde
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon fennel seeds

Combine all ingredients. If you make this ahead, stir in the mayonnaise just before serving.

4-6 servings

 

Mixed Grains Salad with Artichokes

1 16-ounce can artichoke hearts
1/4 cup fat-free Italian
salad dressing
1 clove garlic, minced
1 green pepper, chopped
1 bunch green onions, sliced thin
1/2 cup sliced stuffed green olives
2 cups cooked, chilled barley or other whole grain of your choice
1 cup cooked wild rice
11/2 teaspoons curry powder
1/2 cup fat-free mayonnaise

Drain the artichoke hearts and cut them into bite size pieces. Place them in a small dish with the salad dressing and the garlic and let marinate at least 30 minutes, stirring occasionally. Combine with the remaining ingredients. If you make this ahead, stir in the mayonnaise just before serving.

6-8 servings