Roasted Bell Pepper with Herbs Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
50
protein 
3 g
sodium 
350 mg
carbohydrates 
6 g
fat 
2 g
fiber  
1 g
cholesterol 
8 mg
Servings 
4
Ingredients 

2 cups arugula
¼ cup fresh basil
¼ cup fresh parsley
½ tsp sea salt
½ Tbsp balsamic vinegar
6 Tbsp crumbled feta cheese
1 red bell pepper, roasted and thinly sliced
1 yellow bell pepper, roasted and thinly sliced

Instructions 
  1. In a medium bowl, combine arugula, basil, parsley, salt and balsamic vinegar and toss together.
  2. Serve ¼ cup arugula and herb. Top with ½ cup roasted bell peppers and 1½ tablespoons feta cheese.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.