Grilled Sweet Potato and Red Pepper Salad

3rd place winner of the Country Woman Salad contest, 2009.

1/2 cup olive oil
2 tbsp lime juice
1 garlic clove, minced
1 tsp chopped seedless jalapeno pepper, optional (handle with gloves)
1 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
1 1/2 lbs. medium sweet potatoes, peeled and cut into 1/2 inch slices
2 thinly sliced celery ribs
3 thinly sliced green onions
1/3 cups minced fresh cilantro
2 large sweet red peppers

For the dressing add the first 7 ingredients in a jar. shake well and set aside.
Coat a grilling rack with a cooking spray and start the grill.
Grill the red peppers on medium heat 10-15 min or until start to blister (turn frequently). Immediately place in a large bowl. Cover and let stand 15 min.
Toss the sweet potato slices with 2 tbsp of the dressing. Place the slices on the grill rack. Grill 5-6 min on each side over med. heat or until tender. Cut into bite-sized pieces.
Peel off and discard the skins from the peppers. Seed them and chop them coarsely in a large bowl. Combine with peppers, celery, onions and cilantro. Shake the remaining dressing and pour over the salad. Stir to blend. Serve room temperature. yields 8 servings.
3/4 cups = 130 cal, 7 g. fat, 1 g. sat fat, 0 cholesterol, 312 mg sodium, 16 g. carbohydrates,3 g. fiber, 2 g. protein, Diabetic exchanges 1 starch, a fat.

Note: Meat such as grilled ham steak, can be added to this.