Baby Arugula & Roasted Red Pepper Salad

by Elizabeth Skipper | July 8th, 2015 | Chef Recipe, Recipes

spiinach salad (400x400)This salad can also be made with baby spinach; with either spinach or arugula, the contrast of the color and sweetness of the red peppers is quite pleasant. Yes, I know red peppers are readily available already roasted, but please take the time to roast fresh ones yourself. The flavor is infinitely better. I’ve tried many different brands, and every time I swear I’ll never waste money on them again. They always taste of whatever they’re preserved in rather than of pepper.




Baby Arugula & Roasted Red Pepper Salad


  1. 2 red bell peppers, rinsed
  2. 2 TB Balsamic vinegar
  3. 6 TB extra virgin olive oil
  4. Salt/pepper
  5. 1 garlic clove
  6. 2 bunches arugula (about 8 cups)
  1. To roast the peppers, preheat the oven to 400ºF.
  2. Put the whole peppers in a small roasting pan and bake, turning once or twice, for 25–30 minutes, or until the skins are charred and the flesh is tender.
  3. Remove to a bowl just large enough to hold the peppers and cover.
  4. Allow to cool to room temperature, then seed and peel.
  5. Cut into julienne.
  6. In a small bowl, combine the pepper strips with 1 TB of the vinegar, 2 TB oil, and a bit of salt and pepper.
  7. Allow to stand at room temperature for about fifteen minutes to marinate.
  8. Flatten the garlic clove and rub the inside of your salad bowl with it.
  9. Make the dressing in the bowl with the remaining vinegar, oil, and salt and pepper to taste.
  10. Add the peppers with their marinade, and mix.
  11. Just before serving, add the arugula and toss.
Think Tasty

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