Grilled Vegetable, Arugula, and Yellow Tomato Salad

Cooking Light.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  large red bell peppers (about 12 ounces)
•  cooking spray
• 1  large  vidalia onions (1/4-inch-thick) or 1  large other sweet onion, cut into (1/4-inch-thick)
• 6  cups  loosely packed trimmed arugula (about 10 ounces)
• 3  yellow tomatoes, each cut into 8 wedges (about 12 ounces)
• 2  tablespoons  finely chopped shallots
• 2  tablespoons  white balsamic vinegar
• 1  tablespoon extra virgin olive oil
• 1  tablespoon honey
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray.
3. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal.
4. Let stand 10 minutes. Peel and cut bell peppers into strips.
5. Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.
6. Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.
7. Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.