This is one of those fridge clean-out dishes. I had some arugula, and just a little bit of an onion, bell pepper and package of mushrooms leftover. Sure, it could've been an omelette, but who has that kind of time in the morning before work? I'm lucky if I eat fruit or oatmeal before I leave the house, and most of the time, it's going to the office with me.
I really like the way warm vegetables wilt the greens in the salad. Of course, take liberty here - use whatever you have in your fridge that needs to get used up. The addition of nuts gives the salad a nice protein bump.
Sauteed Vegetable Salad
- 1 c. arugula
- 1 T. balsamic vinegar
- 1 T. olive oil
- 1/4 small onion, sliced
- 1/4 bell pepper, sliced
- 3-4 mushrooms, sliced
- 1 T. pine nuts
- pinch of salt
Toast the pine nuts for 1-2 minutes in a dry skillet. Remove from the heat and set aside.
Add the olive oil to the pan. Once it is heated, scatter the mushrooms in the pan. Let them start to brown for 3-4 minutes, tossing so both sides start to brown. Once they are golden brown, add the onions and peppers. Season with the salt and pepper. Let the veggies cook until the onions and peppers are soft; approximately 5-7 minutes.
Plate the arugula and drizzle it with the vinegar. I didn't dress the greens with a true vinaigrette or oil, as you'll get the oil from the vegetables. Top with the vegetables. Finish with the pine nuts and enjoy.