LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette
Susie Middleton
Ingredients
  • This is a substantial first-course salad, but it could easily be a vegetarian main dish by serving bigger portions (add a few spears of grilled asparagus, too). Leftover dressing is terrific on grilled steak.
  • subheading: For the vinaigrette:
  • 2 Tbs. sherry vinegar
  • 7 Tbs. extra-virgin olive-oil
  • ΒΌ tsp. salt; more to taste
  • Freshly ground black pepper
  • 2 Tbs. crumbled soft-textured blue cheese such as Gorgonzola or Roquefort
  • 1 tsp. lightly chopped thyme leaves; more to taste
  • 1 small ripe plum tomato, seeded and finely diced
  • subheading: For the salad:
  • 4 oz. arugula, tough stems removed, washed
  • 1 red bell pepper, grilled
  • 4 large portabella caps, grilled
  • 1 large red onion, grilled
  • 2 ears corn, grilled
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer