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Grilled Sweet Potato and Red Pepper Salad

This recipe combines vibrant colors and tastes to create an unusual salad. It's an exciting accompaniment to any entree sizzling on the grill. Try it at your next cookout or picnic. —Irene Eager, Claremont, New Hampshire

8 ServingsPrep: 30 min. Grill: 20 min.

Ingredients

1/4 cup olive oil
2 tablespoons lime juice
1 garlic clove, minced
1 teaspoon chopped seeded jalapeno pepper, optional
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 large sweet red peppers
1-1/2 pounds medium sweet potatoes, peeled and cut into 1/2-inch slices
2 celery ribs, thinly sliced
3 green onions, thinly sliced
1/3 cup minced fresh cilantro

Directions

For dressing, in a small bowl, whisk the first seven ingredients; set
aside.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill red peppers over medium heat for
10-15 minutes or until the skins blister, turning frequently.
Immediately place peppers in a large bowl; cover and let stand for
15 minutes.

2 of 2

Grilled Sweet Potato and Red Pepper Salad (continued)

Directions (continued)

Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2
tablespoons dressing; toss to coat. Set remaining dressing aside.
Arrange potato slices on a grilling grid; place on a grill rack.
Grill, covered, over medium heat for 5-6 minutes on each side or
until tender. Cut into bite-size pieces.
Peel off and discard charred skin from peppers; seed and coarsely
chop. In a large bowl, combine the potatoes, peppers, celery, onions
and cilantro. Whisk the reserved dressing; pour over salad and toss
to coat. Serve at room temperature. Yield: 8 servings.

Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts: 3/4 cup equals 130 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 312 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.