Escarole-Arugula Salad With Roasted Peppers And Marinated Onions Recipe

Name: Escarole-Arugula Salad With Roasted Peppers And Marinated Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 yellow bell pepper; 3 tablespoons balsamic vinegar, divided; 2 teaspoons honey, divided; 1 cup vertically sliced red onion; 1 teaspoon fresh thyme leaves; 1 teaspoon whole-grain Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon extravirgin olive oil; 4 cups chopped escarole; 2 cups baby arugula leaves

Servings: persons

1 red bell pepper
1 yellow bell pepper
3 tablespoons balsamic vinegar, divided
2 teaspoons honey, divided
1 cup vertically sliced red onion
1 teaspoon fresh thyme leaves
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
4 cups chopped escarole
2 cups baby arugula leaves

1
Preheat broiler.
2
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.
3
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.
4
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 red bell pepper, 1 yellow bell pepper, 3 tablespoons balsamic vinegar, divided, 2 teaspoons honey, divided, and more.

Yes, Escarole-Arugula Salad With Roasted Peppers And Marinated Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole-Arugula Salad With Roasted Peppers And Marinated Onions

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