Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad
Photo by Jeff Kauck


  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 3 yellow tomatoes, each cut into 8 wedges (about 12 ounces)
  • 2 tablespoons finely chopped shallots
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • 2 large red bell peppers (about 12 ounces)
  • + 5 more ingredients
    • 1 tablespoon honey
    • 2 tablespoons white balsamic vinegar
    • 6 cups loosely packed trimmed arugula (about 10 ounces)
    • 1 tablespoon extravirgin olive oil
    • 1 large Vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces)

Prepare grill.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 pepper...

View full recipe at My Recipes


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