Directions:
- Scrub the sweet potatoes, and steam them whole, with skins on. When you can pierce it with a fork, it is done. Allow the potatoes to cool, refrigerate for an hour.
- In the meantime, Combine all the dressing ingredients and chill.
- Julienne the bell peppers, and toss together, chill.
- Julienne the red onion, set aside to chill.
- Cut the chilled potatoes into cubes. (You may remove the skin if you wish, but the skin has a lot of fiber, and adds to the color of the dish).
- In a large bowl (I use a clear glass bowl to help show-off the salad), Place a layer of cubed potato on the bottom. Top with a layer of the bell pepper medley, and red onion.
- Repeat layers, ending with the bell pepper medley and red onion.
- If you'd like, you could strain the dressing so that no pepper or garlic bits are in the salad. Pour the dressing over the salad just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 716.33 Kcal (2999 kJ) | ||
| Calories from fat | 243.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.07g | 42% | |
|---|---|---|---|
| Sodium | 1799.14mg | 75% | |
| Potassium | 183.06mg | 4% | |
| Total Carbs | 115.78g | 39% | |
| Sugars | 82.17g | 329% | |
| Dietary Fiber | 7.22g | 29% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 114mg | 190% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 182.7mg | 1015% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 109.96 Kcal (460 kJ) | ||
| Calories from fat | 37.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 42% | |
|---|---|---|---|
| Sodium | 276.16mg | 75% | |
| Potassium | 28.1mg | 4% | |
| Total Carbs | 17.77g | 39% | |
| Sugars | 12.61g | 329% | |
| Dietary Fiber | 1.11g | 29% | |
| Protein | 0.48g | 6% | |
| Vitamin C | 17.5mg | 190% | |
| Vitamin A | 0.3mg | 74% | |
| Iron | 28mg | 1015% | |
| Calcium | 17mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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