Salad--Tangy Arugula Salad with Roasted Red Peppers
By sdnsd
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Ingredients
- 7 ounces (about 10 cups) prewashed baby arugula
- ½ small red onion, thinly sliced
- 1 cup thinly sliced strips roasted red peppers
- ½ can (about 16 ounces) white beans, drained (scant 1 cup)
- ½ cup crumbled feta cheese
- 4-6 Tbs. extra-virgin olive oil
- Salt and freshly ground black pepper
- 1-1 ½ Tbs. red wine vinegar
Details
Preparation
Step 1
Place arugula, onion, peppers, beans and feta in a large bowl. Just before serving, toss with 4 tablespoons olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper if necessary. Add 1 tablespoon vinegar, toss to coat, adding more, if necessary, to taste. Serve.
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