Peppery Salad

• 2 teaspoons steak seasoning
• 2 tablespoons red wine vinegar, eyeball it
• 1/4 cup extra-virgin olive oil, eyeball it
• 6 large radishes, thinly sliced
• 1 green Italian cubanelle pepper, seeded and very thinly sliced
• 4 scallions, chopped on an angle
• 1 cup chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well
• 2 bunches, 6 cups, arugula, cleaned and trimmed, coarsely chopped
• Handful flat-leaf parsley, coarsely chopped
• Salt

1. Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes.
2. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl.
3. When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

steak seasoning, red wine vinegar, extravirgin olive oil, radishes, green italian cubanelle pepper, scallions, green beans, bunches, handful, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/peppery-salad-recipe.html (may not work)