Onions add potential cancer-fighting compounds that may also protect against diabetes and heart disease.

Maureen Callahan
Recipe by Cooking Light May 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

59 calories; calories from fat 38%; fat 2.5g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 1.2g; carbohydrates 8.7g; fiber 2.2g; cholesterol 0mg; iron 0.7mg; sodium 221mg; calcium 39mg.
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