Sweet Potato Salad(Low-Fat!) - cooking recipe

Ingredients

1 1/2 Tbsp. olive oil
4 Tbsp. raspberry vinegar
3/4 tsp. cumin
1/2 tsp. salt (optional)
2 large, cooked sweet potatoes, cut into bite size cubes
2 stalks celery, finely sliced
3/4 c. chopped, fresh parsley
sprigs of parsley for garnish

Preparation

Combine oil, vinegar, cumin and salt in a medium size bowl. Add remaining ingredients except for the whole parsley.
Toss very carefully so that the sweet potatoes stay intact.
Chill for 1 to 2 hours or overnight.
Garnish with parsley just before serving. Serves 4.
Tastes great and great for you, too!