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Grilled Sweet Potato and Red Pepper Salad Recipe
Grilled Sweet Potato and Red Pepper Salad Recipe photo by Taste of Home

Grilled Sweet Potato and Red Pepper Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Grill: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Grill: 20 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. For dressing, in a small bowl, whisk the first seven ingredients; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Grilled Sweet Potato and Red Pepper Salad in Country Woman April/May 2009, p32

Nutritional 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.

Reviews for Grilled Sweet Potato and Red Pepper Salad

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 18, 2013

"Awesome! Made as-is."

MY REVIEW
Reviewed Apr. 8, 2013

"Will make again and again"

MY REVIEW
Reviewed Apr. 4, 2013

"I make this salad at least once a month - it is delicious! Usually I broil (or roast) the peppers and potatoes when it's too cold out to grill and the salad still comes out great!"

MY REVIEW
Reviewed May. 28, 2012

"My family loves this and so do I. Shallots are a good addition or sub for the garlic. It's even better the next day if it lasts that long."

MY REVIEW
Reviewed May. 14, 2012

"to those who don't have a grill, add some smoked paprika to your oil! This stuff is great and you don't have to worry about using liquid smoke."

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