Oxmoor House MARCH 2010
1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until lightly browned and tender, stirring occasionally.
2. Add garlic; sauté 1 minute. Add beans, peppers, and arugula; cook 1 to 2 minutes or just until arugula begins to wilt. Spoon salad evenly onto 4 serving plates. Drizzle with balsamic glaze.
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