Recipe

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• 2 medium sweet potatoes
• 2 medium yukon gold potatoes
• 4-1/2 tsp cajun seasoning, divided
• 1/4 tsp salt, divided
• 1/4 tsp pepper, divided
• 1/2 cup plain yogurt
• 4-1/2 tsp lemon juice
• 2 garlic cloves, minced
• 3 cups fresh arugula or baby spinach
• 1 cup grape tomatoes
• 1/2 cup pitted greek olives, sliced
• 6 green onions, chopped

• 1 Pierce sweet potatoes and Yukon Gold potatoes; microwave, uncovered, on high for 4 minutes, turning once.
• 2 When potatoes are cool enough to handle, peel and cut into 1/2-in. slices. Sprinkle with 4 teaspoons Cajun seasoning, 1/8 teaspoon salt and 1/8 teaspoon pepper.
• 3 Place potato slices on a grilling grid; transfer to grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning occasionally.
• 4 In a large bowl, combine the yogurt, lemon juice, garlic and remaining Cajun seasoning, salt and pepper. Gently fold in the arugula, tomatoes, olives, onions and potatoes. Yield: 8 servings.