Grilled Vegetable, Arugula, and Yellow Tomato Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 28%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 15.8g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 230mg
  • Calcium: 55mg

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

  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.
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