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Grilled Vegetable, Arugula, and Yellow Tomato Salad

Photo: Jeff Kauck; Styling: Andrea Kuhn
Yield 6 servings (serving size: 1 2/3 cups)
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.

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

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

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

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