Red-Leaf Salad With Roasted Sweet Potatoes

(Serves 4)

PREP TIME: 15 minutes. TOTAL TIME: 40 minutes.

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 lowfat yogurt

2 tablespoons white-wine vinegar

1 garlic clove, crushed through a garlic press

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

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.

2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.

3. Meanwhile, in a small bowl, whisk together yogurt, vinegar and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

Per serving: 257 calories; 13.4 grams fat (2.1 grams saturated fat); 8.1 grams protein; 29.2 grams carbohydrates; 5.9 grams fiber