Yield: 4 Servings
|1 \N||Garlic clove; peeled|
|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.