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 Peppers
2 TB Marinated Bell Peppers marinade
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.