4 c. cooked sweet potatoes, diced
1 1/2 c. celery, diced
1/4 lb. green beans, trimmed, cut into 1 1/2 inch pieces and blanched
1 bunch watercress, stems removed
6 oz. toasted pecans, broken
2 scallions, sliced thin
1/2 c. non-fat plain yogurt
2 tbsp. low-fat mayonnaise
2 tbsp. honey
1 tbsp. fresh lime juice
1 tsp. grated lime peel

Combine sweet potatoes, celery, green beans, watercress and scallions. Toss gently.

Combine yogurt, mayonnaise, honey, lime juice and peel. Stir to blend. Pour over salad and coat thoroughly. Bring to room temperature 30 minutes before serving. Just before serving, add toasted pecans. Yield: 8 cups.