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Prep 30min
Total30min
Servings6
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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)
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
Total Fat
21g
0%
Saturated Fat
6g
0%
Sodium
450mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
3g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Vegetable; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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