Ingredients:
6 yams, scrubbed (about 8 oz each)
3/4 cup plain nonfat yogurt
1/4 cup nonfat mayonnaise
2 Tbsp lemon juice
2 Tbsp chopped chives, or 1 Tbsp dried chives
1 Tbsp curry powder
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
red leaf lettuce
1 tsp chopped cilantro (for garnish)
Directions: Pierce the yams with a fork. Place on a double layer of paper towels in a circle on the floor of the microwave oven, leaving about 1 inch between each one. Microwave on high for 10 to 14 minutes, or until tender, turning once during cooking. Let stand for 5 to 10 minutes, with each wrapped in a paper towel. Cool, then peel and cut the yams into 1-inch cubes. In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, chives, and curry powder. In a large bowl, combine the yams, onion, and celery. Pour the dressing over the yams and toss lightly to combine. Add salt and pepper to taste. Arrange lettuce leaves on individual plates or on a large serving platter and mound the salad on top. Sprinkle with cilantro just before serving. Note: If preparing the salad the night before, reserve about a third of the dressing. Bring the salad to room temperature and stir in the remainder of the dressing.
6 yams, scrubbed (about 8 oz each)
3/4 cup plain nonfat yogurt
1/4 cup nonfat mayonnaise
2 Tbsp lemon juice
2 Tbsp chopped chives, or 1 Tbsp dried chives
1 Tbsp curry powder
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
red leaf lettuce
1 tsp chopped cilantro (for garnish)
Directions: Pierce the yams with a fork. Place on a double layer of paper towels in a circle on the floor of the microwave oven, leaving about 1 inch between each one. Microwave on high for 10 to 14 minutes, or until tender, turning once during cooking. Let stand for 5 to 10 minutes, with each wrapped in a paper towel. Cool, then peel and cut the yams into 1-inch cubes. In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, chives, and curry powder. In a large bowl, combine the yams, onion, and celery. Pour the dressing over the yams and toss lightly to combine. Add salt and pepper to taste. Arrange lettuce leaves on individual plates or on a large serving platter and mound the salad on top. Sprinkle with cilantro just before serving. Note: If preparing the salad the night before, reserve about a third of the dressing. Bring the salad to room temperature and stir in the remainder of the dressing.