Sweet Potato Salad with Turkey Bacon
Yield: 50 servings, 7 oz. each
Ingredients   Weights   Measures
 sweet potatoes, cooked, coarsely chopped and cooled    10 lb.    1-1/4 gal.
 red potatoes, cooked, coarsely chopped and cooled    7 lb. + 8 oz.    1-1/4 gal.
 red onions, cut into 1/4-inch pieces    2 lb.    7-1/2 cups
 LOUIS RICH Turkey Bacon, cooked, drained, crumbled    10 oz.    50 slices
 green onions, thinly sliced    1 lb.    1 qt.
 KRAFT Light Italian Reduced Fat Dressing    2 lb.    3-3/4 cups
COMBINE all ingredients.
REFRIGERATE several hours or until chilled.
Special Extra
For a spicier version, substitute finely chopped seeded jalapeno peppers for 1/2 of the onions.
Nutrition Bonus
The sweet potatoes in this side-dish salad provide both a rich source of vitamin A and good source of vitamin C.
Nutrition Information Per Serving:
Calories 240
Total fat 6 g
Saturated fat 1 g
Cholesterol 15 mg
Sodium 370 mg
Carbohydrate 40 g
Dietary fiber 4 g
Sugars 12 g
Protein 5 g
Vitamin A 310 %DV
Vitamin C 45 %DV
Calcium 6 %DV
Iron 6 %DV
Exchange: 2-1/2 Starch,1 Fat

Dietary Exchanges (or Exchange Calculations) based on Exchange Lists for Meal Planning 2003 by the American Diabetes Association and the American Dietetic Association.
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