Bell Pepper Stir Fry and Artichoke Salad

Ingredients

• Artichoke Hearts2 heart (80 g)
• Arugula5 leaf (10 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Balsamic Vinegar1/2 tablespoon (7 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichoke hearts. You can also use canned artichoke hearts.

2. 2

   Step 2

   Remove the seeds from the bell peppers and cut into strips. You can use different colors (red, yellow or green).

3. 3

   Step 3

   Heat a pan over medium heat and once heated, add the oil.

4. 4

   Step 4

   Add garlic, bell pepper and a pinch of salt. Stir-fry for 5-7 minutes, stirring occasionally. Set aside.

5. 5

   Step 5

   In a bowl place the arugula leaves, artichoke hearts in pieces and peppers.

6. 6

   Step 6

   For the dressing: Mix the lemon juice, mustard, balsamic vinegar and a pinch of salt. If you wish, you can add a little stevia or sweetener of your choice.

7. 7

   Step 7

   Serve the salad and mix with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bell Pepper Stir Fry and Artichoke Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.