Whisk together lime juice, olive oil, honey, garlic, tarragon, 1/2 tsp. salt and 1/4 tsp. black pepper in a large bowl. Add yellow and red bell peppers and tomatoes; toss to coat. Cover and refrigerate for 1 hour.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
For a lazy day colorful salad, toss together ripe tomatoes, sweet bell peppers and peppery arugula for a salad that is simple and versatile.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. fresh lime juice | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tbsp. Hy-Vee honey | ||
| 2 clove(s) garlic, minced | ||
| 1 ½ tsp. chopped fresh tarragon | ||
| ½ tsp. coarsely ground Hy-Vee sea salt, plus additional to taste | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper, plus additional to taste | ||
| 2 medium yellow bell peppers, seeded and cut into 1/4-in.-wide strips | ||
| 2 medium red bell peppers, , seeded and cut into 1/4-in.-wide strips | ||
| 2 c. Basket & Bushel Gourmet Medley tomatoes, halved | ||
| 2 c. baby arugula |
Things To Grab
- Large bowl
- Large shallow serving bowl
Directions
To serve, add arugula to the bell pepper mixture; toss to combine. Transfer to a large shallow serving bowl. Season to taste with additional salt and black pepper.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 13g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%