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Source: Sunday Dinner

Salad of Sauteed Peppers, Onions and...
In this salad, sauteed red and yellow peppers and red onions combined with peppery arugula make a flavorful statement.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 16 minutes
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2 tablespoons olive oil
2 red onions, sliced into rounds
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 pound sugar snap peas, trimmed
1/3 cup sesame seeds, lightly toasted (see Note)
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
2 bunches arugula, stemmed




1. To prepare the vegetables, in a large skillet or saute pan, heat the oil over medium heat. Add the onions and saute for about 3 minutes, until barely softened. Add the red and yellow peppers and saute for 3 minutes longer. Reduce the heat to medium low, cover and cook for about 10 minutes longer or until the peppers are softened.
2. Raise the heat to medium and add the sugar snap peas and cook for about 2 minutes, stirring, until just tender. Stir inj half of the sesame seeds and set aside.
3. To prepare the vinaigrette, in a small bowl, mix together the balsamic and rice vinegars. Slowly add the olive oil, pouring it in a steady stream while whisking constantly to emulsify the vinaigrette. Season to taste with salt and pepper. Set aside until ready to use.
4. In a large bowl, toss the arugula with half of the vinaigrette and arrange on 6 salad plates. Add the remaining vinaigrette to the onions, peppers and snap peas in the saute pan and toss gently. Spoon on top of the arugula and sprinkle with the remaining sesame seeds and serve.

Note: To toast the sesame seeds, spread them in a small skillet and cook over medium heat, shaking the pan constantly, for 2 or 3 minutes r until fragrant and lightly browned. Transfer to a plate to cool and halt the cooking.


Notes:
Ingredient #7-11 Are For Vinaigrette.

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