Grilled Sweet Potato and Red Pepper Salad

Name: Grilled Sweet Potato and Red Pepper Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

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

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.
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.

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: 130 calories, 7g fat (1g saturated fat), 0 cholesterol, 312mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews

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Average Rating:

bikernut
Jun 14, 2015
Unusual is a good word to describe this salad. The word yummy comes to mind as well! I haven't liked cilantro in anything I've tried so far, so it was omitted. Will make again.
justmbeth
Aug 18, 2013
Awesome! Made as-is.
LFurtick
Aug 10, 2013
No comment left
KHeil
Jun 21, 2013
No comment left
Marleymia
Apr 15, 2013
No comment left
bktenn
Apr 8, 2013
Will make again and again
Doeye
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!
motheatre
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.
grannysgoodies
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.
LeeBee
May 12, 2012
I have actually made this twice. My husband & I like it very much and we can both use the healthy aspects. I did not have the cilantro the first time and thought it was still good, but added that when I made it today and it does make a nice flavor.

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