Whenever I serve something, I need to serve a side with it. Even if the main dish has enough of all the essential food groups, I feel like presentation-wise, my plate isn’t complete without something else on it.
So when I made these chimichanga hot pockets the other day for my parents, I needed something to join them on the plate that was light, healthy, and – of course – aesthetically pleasing.
This salad is all of these things.
I originally started off with just some peppers and a cucumber, but for some reason, the word “arugula” popped into my head. So I chopped a bunch up, added some olive oil, parsley and feta, and voila! The photogenic salad was born.
As usual, this recipe is easy to make and pairs well with dishes that are fairly large but still may need a little something on the side. Serve it chilled or add it to salads throughout the week (and take lots of pictures from various angles while your mother raises her brows and sits patiently beside her pretty plate).
Fresh Bell Pepper Salad w/ Parsley & Feta
Serves: 6 (1-cup) servings | Prep: 10 min | Chill: 20 min | Total: 30 min
- 2 green bell peppers, seeded & chopped
- 2 red bell peppers, seeded & chopped
- 1 large cucumber, peeled & chopped
- 3 cups chopped arugula
- 2 tsp olive oil
- 1/4 cup chopped parsley
- 1/3 cup feta crumbles
- salt & pepper
- Combine ingredients into large bowl and toss.
- Chill for at least 20 minutes before serving.
Nutrition: (per ~1 cup): Calories: 60| Fat: 3g| Protein: 3g| Carbs: 7g