Grilled Sweet Potato and Red Pepper Salad - 16g Carbs, 3g Fiber
From: Country Woman April/May 2009, p32
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
This recipe is:
Contest Winning
Diabetic Friendly
Prep: 30 min
Grill: 20 min
Servings: 8
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 lb 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
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.
Serving Size: 3/4 cup
Nutrition per Serving:
130 Calories, 7g Fat, 1g Saturated Fat, 0mg Cholesterol, 312mg Sodium,
16g Carbs, 3g Fiber, 2g Protein
Diabetic Exchanges: 1 starch, 1 fat
User Reviews - -
Reviewed on May. 30, 2011 by Northern Girls Rock
By far my favourite salad ever. I have made it a few times & plan on
make it a staple with BBQ's this summer. I even enjoy it the next day
for lunch! I too cut back on the salt, added a little more garlic and
did 1 1/2 the quantity for the dressing. My kids LOVE it too!!!
Reviewed on Jun. 11, 2010 by babyjimmie
This was awesome!!! I would cut back a tad bit on the salt, though.
Yummy!!!!! I did not peel off the skins of the red pepper and next
time probably would not even bother peeling the sweet potatoes. The
skin is good for you!
