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Red Pepper, Onion and Feta Salad
large red bell peppers
medium red onions, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
cup extra-virgin olive oil
tablespoons red wine vinegar
teaspoons finely chopped garlic
teaspoon kosher salt
teaspoon freshly ground pepper
cups torn arugula
cup coarsely chopped walnuts, toasted
cup crumbled feta cheese (4 oz)
Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Vegetable; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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