Grilled Vegetable, Arugula, And Yellow Tomato Salad Recipe

Name: Grilled Vegetable, Arugula, And Yellow Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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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* 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: 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), and more.

Yes, Grilled Vegetable, Arugula, And Yellow Tomato Salad 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.

Grilled Vegetable, Arugula, And Yellow Tomato Salad

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