Grilled Sweet Potato Salad

Ingredients

• 1/4 cup olive oil
• 2 Tbsp. lime juice
• 1 garlic clove, minced
• 1 tsp. chopped seeded jalapeno pepper, optional
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. pepper
• 2 large sweet red peppers
• 1-1/2 lbs. 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:

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 temp

Taste of Home 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.

Taste of Home Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 3/4 cup equals 130 calories,

Source: Taste of Home

By LRP from LWL, MA

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