Arugula And Olive Salad

Peppery arugula, roasted peppers, and salty olives and Parmesan make for a piquant salad.

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.

Calories: 125 kcal

Cuisine Italian