Directions:
- Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
- Drain thoroughly, transfer to a bowl and allow to cool.
- Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
- Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
- Spoon the potato and salad greens mixture onto the endive leaves.
- In a small bowl, beat the dressing ingredients together.
- Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.45 Kcal (2074 kJ) | ||
| Calories from fat | 323.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.91g | 55% | |
|---|---|---|---|
| Sodium | 147.79mg | 6% | |
| Potassium | 1465.21mg | 31% | |
| Total Carbs | 38.72g | 13% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 15.31g | 61% | |
| Protein | 9.11g | 18% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 5.1mg | 29% | |
| Calcium | 215.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 101.95 Kcal (427 kJ) | ||
| Calories from fat | 66.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 55% | |
|---|---|---|---|
| Sodium | 30.41mg | 6% | |
| Potassium | 301.5mg | 31% | |
| Total Carbs | 7.97g | 13% | |
| Sugars | 1.72g | 33% | |
| Dietary Fiber | 3.15g | 61% | |
| Protein | 1.88g | 18% | |
| Vitamin C | 5.9mg | 48% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.1mg | 29% | |
| Calcium | 44.4mg | 22% | |
* 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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