Grilled Vegetable, Arugula, And Yellow Tomato Salad

• 2 large red bell peppers (about 12 ounces)
• Cooking spray
• 1 large Vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces)
• 6 cups loosely packed trimmed arugula (about 10 ounces)
• 3 yellow tomatoes, each cut into 8 wedges (about 12 ounces)
• 2 tablespoons finely chopped shallots
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.
3. Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.
4. Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.
5. Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.

red bell peppers, cooking spray, vidalia, arugula, yellow tomatoes, shallots, white balsamic vinegar, extravirgin olive oil, honey, mustard, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-vegetable-arugula-yellow-tomato-salad (may not work)