Mediterranean Meatball Salad

Bursting with fresh fall flavors, this scrumptious salad combines beefy meatballs, roasted sweet potatoes and a bright lime- and cumin-seasoned Greek yogurt dressing

1⁄2 cup + 2 Tbs. Greek yogurt ranch dressing 1-2 limes, zested and juiced 2 tsp. ground cumin 1 lb. ground beef 1⁄4 cup Italian-style dry breadcrumbs 1 egg 2 Tbs. Worcestershire sauce 2 Tbs. Tabasco sauce 1⁄2 tsp. salt 1 lb. sweet potatoes, peeled, cut into 1" pieces 2 Tbs. olive oil 12 cups mixed salad greens, about 10 oz. 1 cup celery leaves 1⁄2 cup roasted red pepper strips 1 Tbs. toasted sesame seeds Pepperoncini and parsley, optional

Heat oven to 425°F. Coat 2 rimmed baking sheets with cooking spray. In bowl, stir together 1⁄2 cup dressing, 1 tsp. lime juice, 1 tsp. zest and 1⁄2 tsp. cumin; reserve. In separate medium bowl, mix beef, breadcrumbs, egg, Worcestershire sauce, Tabasco, 2 tsp. lime zest, 1⁄2 tsp. cumin,

1⁄4 tsp. salt and remaining dressing; shape into 12 balls. Arrange on baking sheet.

On second pan, toss potatoes with olive oil and remaining cumin and salt. Bake meatballs 15 min. or until no longer pink, turning once. Roast potatoes 15–20 min. or until tender; let cool slightly. Divide salad greens, celery, pepper strips and potatoes among 4 bowls. Top with meatballs and sesame seeds. Drizzle with reserved dressing. Garnish with pepperoncini and parsley, if desired.

Servings: 4. Kitchen time: 40 min. Total

time: 55 min. Cals.: 501. Protein: 28g. Fat: 27g. (7g. saturated). Chol.: 123mg. Carbs.: 35g. Sodium: 1,298mg. Fiber: 6g. Sugar: 9g.