Escarole-Arugula Salad with Roasted Peppers and Marinated Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Onions add potential cancer-fighting compounds that may also protect against diabetes and heart disease. Ingredients:
1 red bell pepper |
1 yellow bell pepper |
3 tablespoons balsamic vinegar, divided |
2 teaspoons honey, divided |
1 cup vertically sliced red onion |
1 teaspoon fresh thyme leaves |
1 teaspoon whole-grain dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon extravirgin olive oil |
4 cups chopped escarole |
2 cups baby arugula leaves |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into thin strips.
3. Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk. Add onion and thyme; toss well to coat. Let stand for 15 minutes.
4. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl. Drizzle vinegar mixture over escarole mixture, and toss gently to combine.
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