Makes 4 Servings

INGREDIENTS

• 3 tbsps. olive oil, divided

• ½ pound cremini mushrooms, cut in half, or 2 medium portabellas, thinly

• sliced

• 1 large bell pepper (red, orange, or yellow), sliced very thin

• 2 cloves garlic, minced

• ¼ cup chopped fresh basil leaves (or 1 tbsp dried)

• 1 tbsp balsamic vinegar

• 1tbsp lemon juice

• 4 cups arugula leaves (or any combination of mixed greens)

DIRECTIONS

1. Heat 2 tbsps. olive oil over medium heat in a large skillet.

2. Add mushrooms and bell peppers, and sauté until tender, about 7-10 mins.

3. Add garlic, and sauté for 1 more min.

4. Stir in the fresh or dried basil, balsamic vinegar, and lemon juice, cooking over low heat until liquid is reduced by half, about 2 mins.

5. Divide greens among 4 plates, and drizzle with the remaining 1 tbsp olive oil. Top with warm peppers and mushrooms and serve immediately.