Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

Name: Escarole-Arugula Salad with Roasted Peppers and Marinated Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters baby arugula leaves; 3 Tbsps balsamic vinegar, divided; 0 teaspoons freshly ground black pepper; 946 milliliters chopped escarole; 1 Tbsp extravirgin olive oil; 1 teaspoon fresh thyme leaves; 2 teaspoons honey, divided; 1 red bell pepper; 237 milliliters vertically sliced red onion; 1 teaspoons salt; 1 teaspoon whole-grain Dijon mustard; 1 yellow bell pepper

You can never have too many side dish recipes, so give Escarole-Arugula Salad with Roasted Peppers and Marinated Onions a try. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 56 calories, 1g of protein, and 3g of fat. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up extravirgin olive oil, onion, bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat broiler.

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Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 10 minutes. Peel and cut bell peppers into thin strips.

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Bell Pepper

Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk.

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Balsamic Vinegar

Honey

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Whisk

Bowl

Add onion and thyme; toss well to coat.

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Onion

Thyme

Let stand for 15 minutes.

Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk.

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Dijon Mustard