ARUGULA, ROASTED BELL PEPPER, AND WHITE BEAN SALAD
by Eva Katz©, Adapted from America's Test Kitchen
ingredients
NUTRITION:
Serves 4 as a meal.
Calories: 206, fat: 18 g (saturated: 2g, unsaturated: 16g), carbohydrates: 8g, protein: 7g, fiber: 7g, sugar: 7g
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons minced parsley
Kosher salt and freshly ground black pepper
¾ cup jar roasted bell peppers, cut into ½ inch strips
15-ounce can white beans, rinsed, preferably Great Northern or Navy Beans (or Cannelini)
¼ cup pitted kalamata olives, chopped coarsely
5 ounces arugula (5 cups), (or Baby spinach)
Whisk vinegar, oil parsley, shallot, 3/4 salt, and ½ teaspoon black pepper together in a large bowl. Add roasted peppers, beans, and olives and stir gently until well coated. Set aside for 15 minutes to allow the flavors to meld.
Set aside 1 cup of the pepper/bean mixture. Add arugula to the remaining bell pepper mixture in the large bowl and toss to combine. Transfer to a platter and top with reserved pepper mixture.
