Bell Pepper, Olive, and Arugula Salsa - vegetarian recipes

Bell Pepper, Olive, and Arugula Salsa

June 11 2014 Vegetarian Times 

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1. Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 3 to 4 minutes, or until peppers just begin to soften. 2. Scrape bell peppers and oil into medium bowl. Mix in olives. Season with salt and pepper, if desired. Let stand 1 to 2 minutes for flavors to meld, stirring occasionally. Add arugula, and toss until arugula is slightly wilted.

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