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.

　　

Ingredients

serves 4

　　2 sweet potatoes, peeled and cut into 1-inch chunks

　　1 medium red onion, quartered

　　2 tablespoons olive oil

　　Coarse salt and ground pepper

　　1 package (10 ounces) frozen cut green beans, thawed

　　1/3 cup walnuts

　　1 cup plain low-fat yogurt

　　2 tablespoons white-wine vinegar

　　1 garlic clove, crushed through a garlic press

　　1 head red-leaf lettuce (10 ounces), torn into bite-size pieces

　　

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

　　Everyday Food: Light