Grilled Vegetable, Arugula, And Yellow Tomato Salad

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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

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