Happy Thursday Everyone! Who is ready to try out a new recipe this weekend? Anyone craving lots of delicious, nutrient-filled veggies? If so, we have a recipe we think you will enjoy! Try out this grilled vegetable salad for a light lunch or dinner. Add some lean meat, fish or beans if you are looking for a little more!
Grilled Vegetable Salad with Spicy Greens and Tomato
Adapted from Cooking Light Magazine, June 2007
serves about 4
2 large red bell peppers
Cooking spray
1 large Sweet Onion, cut into ¼-inch thick slices
6 cups loosely packed and trimmed arugula
3 yellow tomatoes, cut into 8 wedges each
2 T finely chopped shallots
2 T balsamic vinegar
1 T olive oil
1 T honey
1 tsp Dijon mustard
½ tsp sea salt
¼ tsp ground black pepper
Directions:
1. Pre-heat table top grill. (If you do not have a grill, you can roast the vegetables in the oven at 425F for about 10-15 minutes)
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place 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. (Peeling the peppers is optional, we prefer you keep the skin for added fiber!)
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.
Yummy :) Let us know what you think of it!
Get Fit For Veggies,
D & K
Photo from:
http://www.shutterstock.com/pic-79038739/stock-photo-salad-with-grilled-vegetables-capsicum-peppers-and-zucchini-with-arugula.html
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