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    You are in: Home / Recipes / Beef, Arugula and Red Pepper Pesto Salad Recipe
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    Beef, Arugula and Red Pepper Pesto Salad

    Beef, Arugula and Red Pepper Pesto Salad. Photo by threeovens

    1/1 Photo of Beef, Arugula and Red Pepper Pesto Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    threeovens's Note:

    I just "discovered" arugula about a year ago and can't get enough of it. Unfortunately it is not always available, or fresh, where I live, but when it is, I love it. Baby spinach, watercress, or other salad green can be substituted. You can also use fire roasted red peppers from a jar instead of making your own. They are usually with the pickles and olives.

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    Ingredients:

    Serves: 4

    Yield:

    portions

    Units: US | Metric

    Red Pepper Pesto

    Salad

    Directions:

    1. 1
      Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
    2. 2
      Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
    3. 3
      Combined arugula, feta cheese, croutons and salad dressing, if using in a large salad bowl or platter. Place steak on top.
    4. 4
      Spoon pesto over steak. Serves 4.

    Ratings & Reviews:

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    Nutritional Facts for Beef, Arugula and Red Pepper Pesto Salad

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.3
     
    Calories from Fat 339
    72%
    Total Fat 37.7 g
    58%
    Saturated Fat 12.0 g
    60%
    Cholesterol 88.2 mg
    29%
    Sodium 497.7 mg
    20%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.6 g
    18%
    Protein 25.2 g
    50%

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