Take-in Thursday ~ Grilled Veggie salad!

Hi Everyone!

We hope you are enjoying the week! How did the workout yesterday go? I can tell you that I am pretty sore! If you didn't have a chance to fit it in try to do it today :)

Here is a yummy recipe full of veggies that will leave you feeling satisfied.

Grilled Vegetable Salad with Spicy Greens and TomatoAdapted from Cooking Light Magazine, June 2007Ingredients:2 large red bell peppers
Cooking spray
1 large Sweet Onion (Vidalia works well), 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.
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.
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.

Let us know what you think of it! Also you can add some whole grains or beans to it if yo uwant a little bit more.

Get Fit For It,
D & K