Arugula salad

Yield: 4 Servings

Measure Ingredient
1 \N Garlic clove; peeled
¼ teaspoon Salt
2 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
⅓ cup Olive oil
2 cups Mixed lettuce leaves
1 cup Arugula; stems removed
½ pounds Mushrooms; sliced
1 \N 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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