Grilled Sweet Potato and Red Pepper Salad

Ingredients · for 8 (scales to your household)

• 1/4 cup Olive oil $0.77
• 2 tablespoons Lime juice $0.41
• 1 Garlic clove $0.03
• 1 teaspoon Seeded jalapeno pepper $0.01
• 1 teaspoon Salt $0.05
• 1/2 teaspoon Ground cumin $0.07
• 1/4 teaspoon Pepper $0.03
• 2 Sweet red peppers $1.76
• 1 1/2 pounds medium sweet potatoes $3.37
• 2 Celery ribs $0.60
• 3 Green onions $0.85
• 1/3 cup Cilantro $0.13

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.

Per serving