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Arugula Salad

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Italian Salads Vegetables

Ingredients:

  • 1 Garlic clove; peeled
  • 1/4 ts Salt
  • 2 tb Balsamic vinegar
  • 1 ts 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

Directions:

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini