Arugula and Roasted Red Pepper Salad

[Guest guest]

Arugula and Roasted Red Pepper Salad

 

4 Servings

 

Other garnishing elements, such as mushrooms, olives, cheese, may

accompany or replace the roasted peppers in this simple salad.

 

2 jarred roasted red bell peppers, patted dry and julienned

3 Tbs. balsamic vinegar

1/3 cup olive oil

Salt and freshly ground black pepper to taste

1 clove garlic, cut in half

2 bunches of arugula, trimmed, rinsed, dried and torn into bite-size

pieces (about 8 cups)

In small bowl, combine pepper strips with 1 tablespoon vinegar, 2

tablespoons oil, and a pinch of salt and pepper. Let stand at room

temperature for 15 minutes.

 

To serve, rub inside of large bowl well with cut sides of garlic. Add

arugula to bowl. Add remaining vinegar, 1/2 teaspoon of salt, peppers

and marinade and toss again.

 

PER serving: 133 CAL; 2 G PROT; 10 G TOTAL FAT (1 SAT. FAT); 9 G

CARB.; 0 MG CHOL; 15 MG SOD.; 1 G FIBER