Grilled sweet potato and red pepper salad

1/4 cup extra virgin olive oil
2 tbsp lime juice
1 clove garlic, minced
1 tsp Salt Sense
1/2 tsp ground cumin
1/4 tsp ground pepper
2 large red bell peppers
1 1/2 lbs medium yams, peeled and cut into 1/2 inch slices
2 stalks of celery, thinly sliced
3 green onions, thinly sliced
1 tsp dried cilantro

1. For dressing, in a small bowl whisk the first 6 ingredients; whisk well and set aside.

2. Moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat 10-15 minutes or until skins blister, turning frequently. Immediately place peppers in a bowl; cover and let stand for 15 minutes.

3. Meanwhile, in a shalow bowl, drizzle yam slices with 2 tbsp dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on grill rack. Grill, covered, over medium heat for 5-6 minutes per side, or until tender. Cut into bite sized pieces.

4. Peel and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the yams, peppers, celery, green onions and cillantro. Whisk the reserved dressing and pour over salad. Toss to coat completely. Serve at room temperature.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SUSANMV1.