Grilled Vegetable, Arugula, and Yellow Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer. Ingredients:
2 large red bell peppers (about 12 ounces) |
cooking spray |
1 large vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces) |
6 cups loosely packed trimmed arugula (about 10 ounces) |
3 yellow tomatoes, each cut into 8 wedges (about 12 ounces) |
2 tablespoons finely chopped shallots |
2 tablespoons white balsamic vinegar |
1 tablespoon extravirgin olive oil |
1 tablespoon honey |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.
3. Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.
4. Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.
5. Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.
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