* Exported from MasterCook *
Arugula Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Garlic clove -- peeled
1/4 t Salt
2 tb Balsamic vinegar
1 t Dijon mustard
1/3 c Olive oil
2 c Mixed lettuce leaves
1 c Arugula -- stems removed
1/2 lb Mushrooms -- sliced
1 Sweet red pepper
In a wooden salad bowl, rub garlic and salt into the bowl to season
it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into
bite sized pieces, along with arugula. Add mushrooms and slices of
red pepper. Toss well and serve.
Ogden writes: "Italian restaurants often serve arugula on its own
with a strong garlic flavored oil and vinegar dressing. Mixed with
milder greens and a good dressing, arugula is less dominating."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy
Harned.
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Per Serving (excluding unknown items): 205 Calories; 18g Fat (73.9% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
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