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Arugula with Roasted Peppers, White Beans, Red Onion, and Feta

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Recipe By Pam Anderson from “Perfect One-Dish Dinners”

The assertive ingredients in this salad—red onion, roasted peppers, and feta—partner well with the rich, creamy lasagna.

Serves 8


  • 7 ounces (about 10 cups) prewashed baby arugula
  • ½ small red onion, thinly sliced
  • 1 cup thinly sliced strips roasted red peppers
  • ½ can (about 16 ounces) white beans, drained (scant 1 cup)
  • ½ cup crumbled feta cheese
  • 4–6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1–1½ tablespoons red wine vinegar


      1. Place arugula, onion, peppers, beans, and feta in a large bowl. Just before serving, toss with 4 tablespoons olive oil and a generous sprinkling of salt and pepper.
      2. Taste, adding more oil, salt, or pepper, if necessary. Add 1 tablespoon vinegar, toss to coat, adding more, if necessary, to taste, and serve.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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