Red-Leaf Salad with Roasted Sweet Potatoes and Green Beans
WHY IT’S LIGHT Low-fat yogurt, garlic, and vinegar are combined in a creamy, tangy dressing—without a drop of oil. Walnuts roasted with the vegetables add satisfying crunch and not much fat.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
Step 2
Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
Step 3
Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
Step 4
Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 257
Step 7
Fat: 13.4g (2.1g Saturated Fat)
Step 8
Protein: 8.1g
Step 9
Carbohydrates: 29.2
Step 10
Fiber: 5.9g