I was pretty happy when I saw that our CSA box this week included arugula, because I’d been wanting to make this salad from Fitness Food a second time — the first time we brought it over to a dinner with Jeremy and Autumn and were without camera. The arugula is tossed with a light olive oil & lemon dressing, and topped with white beans and roasted red bells — who doesn’t love roasted bell peppers?

Chris says:

I like this arugula better than “baby” arugula…

Lisa says:

So good — this salad rules!

Chris says:

I love roasted peppers; we should remember to make this more often.

Lisa says:

It’s pretty filling for a salad… and I like the lemon flavor. I’m all for making this again.

White Bean, Roasted Red Pepper, and Arugula Salad
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3 red bell peppers
1 clove garlic, crushed
zest of 1 lemon
4 tbsp coarsley chopped flat-leaf parsley
14 oz can white beans
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 small bunch arugula

Roast the red bell peppers by broiling or grilling until the skins are blackened, then place in a bowl covered with plastic wrap. When cool, peel the skin off, remove the seeds and membrane, and cut into strips.
Combine the garlic, lemon zest, and parsley, and set aside.
Add half the garlic/parsley mix to the white beans, and add half the lemon juice and olive oil. Add salt and apepper to taste. Place the arugula on a large plate and toss with the remaining lemon juice and olive oil.
Scatter the beans over the leaves, then lay the pepper strips on top, along with the remaining garlic/parsley mix. Season with salt and pepper.

4 side servings, or 2 as a light main course