Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 38%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.2g
  • Carbohydrate: 8.7g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 221mg
  • Calcium: 39mg

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. 1. Preheat broiler.
  2. 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. 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. 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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