Take-In Thursday ~ Time to Get Grillin'

Happy Thursday!

Now that the weather is warming up and the sun is setting later, it is time to get outside and start up your grille! We have a healthy, vegetable-filled recipe for you to try this week. You can play around with it and grill any vegetables you think would complement the recipe. This is one of our favorites, we hope you enjoy it too!

Grilled Vegetable Salad with Spicy Greens and TomatoAdapted from Cooking Light Magazine, June 2007

Ingredients:2 large bell peppers (any color works well)
Cooking spray
1 large Sweet Onion (Vidalia works well), cut into ¼-inch thick slices
6 cups loosely packed and trimmed arugula
3 tomatoes, cut into 8 wedges each
2 T finely chopped shallots

2 tsp finely chopped jalapeno peppers
2 T balsamic vinegar
1 T olive oil
1 T honey1 tsp Dijon mustard
½ tsp kosher 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.


Please let us know what you think of this recipe by leaving a comment on the post or writing on our facebook page, Get Fit For It or mentioning it on twitter. You can follow us at @GetFitForIt

Get Fit For It,
D & K

photos from:
http://www.eatingwell.com/healthy_cooking/healthy_cooking_101/shopping_cooking_guides/grilled_vegetables_guide
http://www.gimmesomeoven.com/arugula-salad-with-bacon-tomatoes-buttermilk-dressing/