Grilled Sweet Potato and Red Pepper Salad Recipe

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″ slices
• 2 celery ribs, thinly sliced
• 3 green onions, thinly sliced
• 1/3 cup minced fresh cliantro

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.