Lunch: Grilled Sweet Potato and Red Pepper Salad Recipe

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

Instructions

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.

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