Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

recipe
Onions add potential cancer-fighting compounds that may also protect against diabetes and heart disease.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 59
Caloriesfromfat 38 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.2 g
Carbohydrate 8.7 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 221 mg
Calcium 39 mg

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

Preparation

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.

Note:

Maureen Callahan,

May 2008
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