Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

Hi everyone!

     This was part of the weekend of new salads.  A new salad a day!!  This salad is all about “Less Meat, More Flavor.” Mark Bittman’s idea for this salad is to pick a flavorful potato that will stand up to boiling and tossing.  He says sweet potatoes are the best, nutrition-wise … yeah for sweet potatoes!!  

     Who is Mark Bittman?? He is the author of How to Cook Everything: The Basics and The Food Matters Cookbook.  He is also a columnist for The New York Times.

    
{I hope you enjoy the salad ... it is a FAVORITE of mine}


Enjoy!

Let's get started!!

.:: INGREDIENTS ::.

3 medium sweet potatoes {2 lbs}

5 tbl olive oil, divided

¾ tsp kosher salt, divided

½ tsp black pepper, divided

¼ cup fresh lime juice

2 tbl warm water

2 tsp honey

1 jalapeño, seeded and minced

3 cups napa cabbage

1 cup sliced red onion {I left this out}

1/3 cup pumpkin seeds, toasted

¼ cup chopped green onion

¼ cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat

Peel potatoes, and cut lengthwise into ½ -inch-thick slices. 

Combine potatoes, 1 tbl oil, ¼ tsp salt, and ¼ tsp black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. 

Cook 12 minutes on each side or until tender. 

Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine ¼ cup oil, ½ tsp salt, ¼ tsp black pepper, lime juice, water, honey and jalapeño in a large bowl. 

Slice grilled potato slices into strips. 

Add potatoes, cabbage, onion, pumpkin seeds, scallion and cilantro; toss.

SERVES :: 6 {serving size 1 1/3 cups}

CALORIES :: 259

FAT :: 12g

PROTEIN :: 3.9g

CARBS :: 34.8g

FIBER :: 5.7g

CHOL :: 0mg

IRON :: 1.2mg

SODIUM :: 330mg

CALCIUM :: 55mg

WEIGHT WATCHERS POINTS :: 7

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.:: FOOD ::.

RECIPE :: COOKING LIGHT

ISSUE :: August 2012

BY :: Mark Bittman