Grilled Davenport Salad

The Ingredients

For the Salad
2 Red Peppers

2 Portobello Mushrooms

2 handfuls Arugula*

1/4 cup Kalamata Olives, sliced

1/4 cup Feta Cheese, crumbled
Sliced Almonds for garnish
Olive Oil
Salt and Pepper
For the Vinaigrette
1 bulb baby Vidalia Onion**
2 Tbsp Olive Oil
2 Tbsp Sherry Vinegar
Salt and Pepper

The Plan
Grill Veggies.
Make Vinaigrette.
Assemble.

The Method
Do what you usually do and preheat your grill.
Toss Red Peppers, Mushrooms and Vidalia Onion with a bit of Olive Oil and Salt and Pepper.
Grill veggies. (When roasting Red Peppers, you really want the skin to get nice and black. You will have to turn them occasionally to get the skin burnt on all sides. Remove the Red Peppers from the grill and place either in a paper bag or in a covered bowl for a few minutes. Once the Peppers have cooled enough to be handles, gently remove the skin. You can do this carefully with your chef knife, but if that doesn't sound good to you, run them under cold water and remove the skin with the water running).

Slice the Vidalia Onion like you would a green onion, and cut the bulb into a small dice. Place into a bowl with Olive Oil. Slowly drizzle in Sherry Vinegar while whisking and stir until well combined. Season with Salt and Pepper.

Slice Red Peppers and Portobello Mushrooms. Combine with remaining salad ingredients. Add Vinaigrette, top with almonds and serve.

Yield: 2 Salads
Points: 5 per Salad

* If the word "handful" freaked you out, don't let it. Use your best judgment.
** Baby Vidalia Onions are just like how they sound. Early harvested, they kinda look like green onions attached to a bulb.
***Lastly, this recipe was really a team effort. Thanks PMR.