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Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

Yield 6 servings (serving size: 1 cup)
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

Nutrition 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

How to Make It

  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.