Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad

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)

 

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.

 

David Bonom, Cooking Light

JUNE 2007

 

Source: MyRecipes