Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 tablespoons balsamic vinegar, divided
  • 2 teaspoons honey, divided
  • 1 cup vertically sliced red onion
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon whole-grain Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extravirgin olive oil
  • 4 cups chopped escarole
  • 2 cups baby arugula leaves

Description

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