After having had a lovely dinner at Kalyn's, I decided I'm in love with the
mini-peppers she tossed in the arugula salad and I went to Costco to find the ones she'd used, but I couldn't find them, so I settled on regular-sized bell peppers, and then posted about
marinating them a few days ago. I've been eating them with just about everything, but yesterday's simple salad was the best, yet. I just chopped the peppers and tossed them (along with a bit of the marinade) with some fresh baby arugula, inspired by Kalyn's Arugula Salad, of course. I buttered up a toasted english muffin and voilà! Lunch was ready in about 4 minutes. I have a feeling this salad will be something I crave often, and when pepper season comes, I'll be picking peppers and marinating them all summer long.
1 c. arugula
1/4 recipe
Marinated Bell Peppers2 TB Marinated Bell Peppers marinade
Toss!
Serve with 1 toasted english muffin slathered in 1 tablespoon yummy, salty butter.
300 calories, total.*It's not that I'm uninspired to create new dishes, lately, it's just that it's been a rough few weeks for my family, so doing simple, somewhat classic recipes is a lot easier on my brain and on my time.
Happy April Fools Day, heh.
2 comments:
Sorry you are having a rough few weeks. Hope things are ok. The salad looks beautiful. I love your recipe for the marinated peppers. BTW, I've had a hard time finding the peppers at the Bountiful Costco. I get them in Salt Lake.
Thanks, Kalyn. I'll have to look at Salt Lake, I'm obsessed with peppers now!
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