Prepare orange and yellow baby bell peppers by slicing off the top and bottom, cutting lengthwise into four, de-seeding, and then cutting into long strips. Quarter four or five cherry tomatoes.
Spray a large pan with cooking spray and heat to medium-high. Sautee the peppers and tomatoes. When about half done, add bagged salad leaves (I used an arugula/spring mix blend) and season lightly with salt. Mix well and serve warm.
You can make things more interesting by starting the sautee with pancetta or bacon (and forgoing the salt). Or serve as a side with steak.
Verdict: Fresh, healthy, and really delicious.