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.