Red Pepper, Onion and Feta Salad

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

Ingredients

2
large red bell peppers
2
medium red onions, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
1/4
cup extra-virgin olive oil
2
tablespoons red wine vinegar
1 1/2
teaspoons finely chopped garlic
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground pepper
6
cups torn arugula
1/2
cup coarsely chopped walnuts, toasted
1
cup crumbled feta cheese (4 oz)

Directions

  • 1 Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
  • 2 Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
  • 3 Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
  • 4 In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
21g
21%
(Saturated Fat
6g,
6%
),
Sodium
450mg
450%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Vegetable; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.