Arugula and Sweet Mini Pepper Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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(Makes 1 large or 2 small servings, recipe created by Kalyn.)

2-3 cups baby arugula (I buy the pre-washed kind, but wash if needed)
6-8 sweet mini peppers – package says “piment doux”
(preferably mixture of red, yellow and orange)

For 1 serving Mary’s Perfect Salad Dressing:
1 – 1 1/2 T best quality olive oil, enough to coat greens
(Be sure the olive oil says Extra Virgin and First Cold Pressed on the label if you want the best flavor.)
Juice of 1/2 lime, about 1-2 tsp.
(or use lemon juice, but the lime is really great)
About 4 drops of red wine vinegar
salt and pepper to taste


Put washed arugula in a bowl. Trim peppers on both ends, and use a small paring knife to cut out the seeds. (There are not many seeds in these sweet mini peppers.)  Cut peppers into rings.

Toss arugula with olive oil, the drizzle on lime juice and red wine vinegar, sprinkle with salt and pepper to taste, and toss again. Arrange pepper rings over arugula and enjoy!