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.

How to Make It

Step 1

Prepare grill.

Step 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.

Step 3

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

Step 4

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

Step 5

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

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