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)
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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
- 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
- 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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Escarole-Arugula Salad with Roasted Peppers and Marinated Onions Recipe at a Glance
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