Arugula salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | 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.