Bell Pepper, Olive, and Arugula Salsa
By Joelene
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 1/2 Tbs. olive oil
- 1 tsp. fennel seeds, coarsely crushed
- 2 small bell peppers (1 red and 1 yellow), diced
- 16 pitted Kalamata olives, quartered
- 1/2 cup packed baby arugula, coarsely chopped
Details
Preparation
Step 1
Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 3 to 4 minutes, or until peppers just begin to soften.
Scrape bell peppers and oil into medium bowl. Mix in olives. Season with salt and pepper, if desired. Let stand 1 to 2 minutes for flavors to meld, stirring occasionally. Add arugula, and toss until arugula is slightly wilted.
You'll also love
- Clay Oven's Habanero Lamb Vindaloo 0/5 (0 Votes)
- Savory Crab Legs (grilled) 0/5 (0 Votes)
- Grilled Artichoke and Spinach... 0/5 (0 Votes)
- Cherry Topped Cheesecake 0/5 (0 Votes)
- Garlic & Butter Marinade 3.5/5 (4 Votes)
- Spinach Dip (Knorr Leek) 3.9/5 (17 Votes)
- Tuscan White Beans, with Extra... 0/5 (0 Votes)
- Olive Garden Shrimp Primavera 3/5 (1 Votes)
Review this recipe