Yield: 4 Servings
|4 cups||Arugula; coarsely chopped|
|8||Plum tomatoes cored and diced|
|4 teaspoons||Lemon juice, fresh|
|2 teaspoons||Olive oil|
|1 teaspoon||Kosher salt|
|Freshly ground black pepper to taste|
Recipe by: NYT 6/25/95 From: jfcoombs@...
Date: Fri, 24 May 96 09:29:17 PDT Toss the arugula, tomatoes, lemon juice and olive oil together. Season with salt and pepper.
Posted to Master Cook Recipes List, Digest #96