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Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette

Scott Phillips

Yield: Yields 3/4 cup.

Servings: six.

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.


For the vinaigrette:

  • 2 Tbs. sherry vinegar
  • 7 Tbs. extra-virgin olive-oil
  • 1/4 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

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

Nutritional Information

  • Nutritional Sample Size with 1 1/2 Tbs. vinaigrette
  • Calories (kcal) : 240
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 5
  • Sodium (mg): 850
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 4


Make the vinaigrette:

  • In a small bowl with high sides, combine the vinegar, oil, salt, pepper, and blue cheese. Stir with a fork, mashing the blue cheese against the side of the bowl until it comes apart into the vinaigrette (it won’t be completely emulsified and will look somewhat grainy; you can leave some cheese in small chunks). Add the thyme and diced tomato and stir vigorously. Taste and add more salt or thyme if you like.

Make the salad:

  • Mound the arugula on six salad plates. Slice the peeled and seeded grilled pepper into 1/2-inch-wide strips. Slice the grilled portabella caps into 1/2-inch strips. Portion both vegetables evenly and put them in the center of the arugula in a loose pile. Break the grilled onion slices apart into rings and mound a few on top of the portabellas and peppers. Cut the corn off the cobs and sprinkle the kernels evenly over the six salads. Drizzle about 1-1/2 Tbs. of the vinaigrette over each salad and serve. Save the extra vinaigrette for another use.


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Reviews (2 reviews)

  • jng000 | 07/14/2008

    great combination. love the vinaigrette.

  • Gandalf_the_White | 05/19/2008

    Rated as a 4/5 only because it's not vegan, it's lacto-vegetarian ...Wonderful, strong flavors and easy to do. Winter as well as summer (yes, some of us will grill with a jacket on in the snow!!), this brings wonderful carmelized flavors into the house. As noted, the dressing could be a marinade for steak, but it could also work a day later on a slaw ...

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