Grilled Sweet Potato-Poblano Salad
- Vegetable cooking spray
- 2 1/2 pounds small sweet potatoes
- 1 poblano pepper, seeded and diced
- 1 (5-oz.) package fresh mache
- 1 cup crumbled queso fresco (fresh Mexican cheese)
- 1/2 cup sweetened dried cranberries
- 1/2 cup shelled roasted pumpkin seeds
- Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat.
- Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.
- Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mache on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.
vegetable cooking spray, sweet potatoes, pepper, fresh mueche, queso fresco, cranberries, pumpkin seeds
Taken from www.myrecipes.com/recipe/grilled-sweet-potato-poblano-salad (may not work)