Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad Recipe
Photo: Jeff Kauck; Styling: Andrea Kuhn
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.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Nutritional Information

Calories 88
Caloriesfromfat 28 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 2.2 g
Carbohydrate 15.8 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 230 mg
Calcium 55 mg

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

Preparation

Prepare grill.

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.

Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.

Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.

Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Note:

David Bonom,

June 2007
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