2 medium red onions, each cut into 6 wedges

4 T. olive oil

3 T. balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. coarsely ground black pepper

2 bunches arugula (about 8 ounces)

Cut each pepper lengthwise in half; discard stems and seeds. With hand, flatten each pepper half. In bowl, toss onion wedges with 1 T. oil.  Place peppers, skin side down, with onion wedges on grill over medium heat. Cook peppers and onions 10 to 15 minutes, until pepper skins are blistered and onions are tender and golden, turning onions over once halfway through grilling. Transfer onions to plate. Wrap peppers in large sheet of foil and allow them to steam at room temperature 15 minutes or until cool enough to handle.  Remove peppers from foil. Peel off and discard skins. Cut peppers into 1/2-inch-wide slices. Transfer to plate with onions.  In small bowl, with wire whisk, mix remaining 3 T. oil with remaining ingredients except arugula until dressing is blended.  To serve, line platter with arugula; arrange peppers and onions on top and drizzle with dressing.

 

Yield:

Calories:

Fat:

Fiber: