Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette

232371

Course Main Dishes

Ingredients in this Recipe

1 12 ounce container cherry tomatoes, halved
1 5 ounce package baby arugula
1 tablespoon Dijon mustard
1/2 cup oil cured black olives, pitted
1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
1/4 cup red wine vinegar
2 cups (packed) torn fresh basil leaves
2 small red onions, cut into 3/4 inch thick rounds
2/3 cup olive oil
3 tablespoons minced shallots
Buttermilk Cornbread with Monterey Jack Cheese
Nonstick vegetable oil spray

Recipe Preparation

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