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Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad
Grilled Vegetable, Arugula, and Yellow Tomato Salad is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. This side dish has 86 calories, 2g of protein, and 3g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person found this recipe to be yummy and satisfying. A mixture of shallots, balsamic vinegar, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Prepare grill.
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GrillGrill
2
Cut bell peppers in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
SeedsSeeds
3
Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened.
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Cooking SprayCooking Spray
Bell PepperBell Pepper
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GrillGrill
4
Place in a zip-top plastic bag; seal.
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5
Let stand 10 minutes. Peel and cut bell peppers into strips.
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Bell PepperBell Pepper
6
Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.
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OnionOnion
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GrillGrill
7
Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.
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Bell PepperBell Pepper
TomatoTomato
ArugulaArugula
OnionOnion
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BowlBowl
8
Combine shallots and the remaining ingredients, stirring with a whisk.
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ShallotShallot
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WhiskWhisk
9
Drizzle dressing over salad; toss gently to coat.
10
Serve immediately.
DifficultyHard
Ready In45 m.
Servings6
Health Score56
Dairy FreeGluten FreeVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Occasions4th Of JulySummer
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