Roasted Bell Pepper Arugula Salad
 
Ingredients
  • 2-3 bell peppers (any color)
  • 4-6 cups arugula
  • 1 cup quartered cherry tomatoes
  • ¼ red onion, sliced
  • ¼ cup pistachios, chopped
  • 2 Tbsp extra virgin olive oil
  • Juice from ½ lemon
  • Salt and pepper, to taste
Instructions
  1. Heat broiler on high. Place bell peppers on a baking sheet and roast until charred, rotating every 8-10 minutes to cook on all sides. Transfer to a bowl and cover immediately to trap steam. Cool until comfortable to handle. Remove the skin from the peppers and cut into strips.
  2. In a large bowl, combine arugula, cherry tomatoes, red onion, and roasted bell peppers. Drizzle olive oil, lemon juice, and season with salt and pepper.
  3. Toss lightly; top with pistachios. Serve.
Recipe by Between Carpools at https://betweencarpools.com/roasted-pepper-arugula-salad/