Ham & Sweet Potato Salad
from Woman's Day magazine
1 5 oz bag baby spinach
1 lb sweet potatoes, halved lengthwise, then cut in 1/4 inch thick slices
8 oz fresh green beans ends trimmed beans cut in half (2 1/3 cups)
2 tps vegetable oil
8 oz thick sliced Canadian bacon, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 c honey dijon dressing(Good Seasoons Light)
Place spinach on serving tray.
Bring 1 cup lightly salted water to boil in large skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork tender, do not overcook. Drain potatoes and beans.
In same skillet, heat oil over medium heat. Add bacon and onion, saute 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with drained potatoes and beans.
Remove skillet from heat, and reduce heat to low. pour dressing in to skillet and return to heat and stir until hot. Spoon over salad.
This recipe makes 5 servings at 175 calories, 11 g protein, 24 g carbs, 5 g filber, 5 g fat.
I am planning on trying it this weekend I will let everyone know how it comes out.
__________________
Cassie 
Preop/Current/Goal
252 / 148 / 137
Lap RNY 07/30/2007
Gall Bladder Removal 12/28/2007
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