Vibrant Herbed Arugula and Roasted Red Pepper Salad

1.Prepare the Roasted Red Peppers: Preheat your oven to 200 00b0C (400 00b0F). Place the whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blackened and blistered. Alternatively, char them directly over a gas flame.

2.Cool and Slice Peppers: Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes (this steams them, making peeling easier). Peel off the skin, remove the seeds and membranes, and slice the flesh into thin strips.

3.Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, low-sodium Dijon mustard, dried oregano, black pepper, and sweetener (if using). Taste and adjust the seasoning. Add 1 tablespoon of water if the dressing is too thick.

4.Combine Salad Ingredients: In a large mixing bowl, combine the fresh arugula, sliced roasted red peppers, and chopped parsley.

5.Dress and Toss: Pour the vinaigrette over the salad ingredients. Gently toss the salad until all the leaves and vegetables are lightly coated with the dressing.

6.Serve: Transfer the salad to serving plates. Garnish with toasted nuts (if using) immediately before serving to maintain their crunch.