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.

David Bonom
Recipe by Cooking Light

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Jeff Kauck; Styling: Andrea Kuhn

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

88 calories; calories from fat 28%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.5g; protein 2.2g; carbohydrates 15.8g; fiber 2.5g; cholesterolmg; iron 1mg; sodium 230mg; calcium 55mg.