nutritional information

Per 1/4-cu serving:

  • Calories: 67
  • Protein: <1 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 3 g
  • Cholesterol: 0 mg
  • Sodium: 165 mg
  • Fiber: <1 g
  • Sugar: <1 g
Vegan Gluten-Free

Bell Pepper, Olive, and Arugula Salsa

Makes 1 1/2 cups

30 minutes or fewer

A little heat helps bring out the flavors of this Mediterranean-inspired salsa. Serve warm or at room temperature, and prepare just before serving so the arugula retains a bit of crunch.
  • 1 ½ Tbs. olive oil
  • 1 tsp. fennel seeds, coarsely crushed
  • 2 small bell peppers (1 red and 1 yellow), diced
  • 16 pitted Kalamata olives, quartered
  • ½ cup packed baby arugula, coarsely chopped

1. Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 3 to 4 minutes, or until peppers just begin to soften.

2. Scrape bell peppers and oil into medium bowl. Mix in olives. Season with salt and pepper, if desired. Let stand 1 to 2 minutes for flavors to meld, stirring occasionally. Add arugula, and toss until arugula is slightly wilted.

July/August 2014 p.44

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