Grilled Sweet Potato and Red Pepper Salad

Name: Grilled Sweet Potato and Red Pepper Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 ribs celery ribs, thinly sliced; 79 milliliters minced fresh cilantro; 1 garlic clove, minced; 3 green onions, thinly sliced; 1 teaspoons ground cumin; 1 teaspoon chopped seeded jalapeno pepper, optional; 2 Tbsps lime juice; 59 milliliters olive oil; 0 teaspoons pepper; 2 larges sweet red peppers; 1 teaspoon salt; 680 grams sweet potatoes, peeled and cut into 1/2-inch slices

Grilled Sweet Potato and Red Pepper Salad might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 147 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of green onions, lime juice, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 50 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet.

Instructions

For dressing, in a small bowl, whisk the first seven ingredients; set aside.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cooking Oil

Red Pepper

Peppers

Equipment you will use

Paper Towels

Grill

Tongs

Bowl

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.

Ingredients you will need

Sweet Potato

Potato

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Cilantro

Potato

Peppers

Celery

Onion

Equipment you will use

Bowl

Whisk the reserved dressing; pour over salad and toss to coat.

Equipment you will use

Whisk

Serve at room temperature.

Equipment

Ingredients

Servings:

2ribs

celery ribs, thinly sliced 79milliliters

minced fresh cilantro 1

garlic clove, minced 3

green onions, thinly sliced 1teaspoons

ground cumin 1teaspoon

chopped seeded jalapeno pepper, optional 2Tbsps

lime juice 59milliliters

olive oil 0teaspoons

pepper 2larges

sweet red peppers 1teaspoon

salt 680grams

sweet potatoes, peeled and cut into 1/2-inch slices

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.