Grilled Sweet Potato and Red Pepper Salad

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

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.

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.