Arugula And Olive Salad
Peppery arugula, roasted peppers, and salty olives and Parmesan make for a piquant salad.
Instructions
4 First-Course Servings
- In large bowl, combine 6 ounces baby arugula, 2 thinly sliced jarred roasted red peppers, ¼ cup halved pitted Kalamata olives, and 3 tablespoons Balsamic Vinaigrette (see Balsamic vinaigrette variation).
- Toss to coat.
- Divide among serving plates.
- With vegetable peeler, shave 1 ounce Parmesan cheese into paper-thin slices over salads.
Nutritional Information
Calories: 125 kcal
