Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Bell Pepper, Olive, and Arugula Salsa

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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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.

Servings
1

Ingredients

  • 1 1/2 Tbs. olive oil
  • 1 tsp. fennel seeds, coarsely crushed
  • 2 small bell peppers (1 red and 1 yellow), diced
  • 16 pitted Kalamata olives, quartered
  • 1/2 cup packed baby arugula, coarsely chopped

Preparation

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.

Nutrition Information

  • Calories 67
  • Carbohydrate Content 3 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 0.5 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 165 mg
  • Sugar Content 0.5 g