Ruppert's watermelon and arugula salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Garlic cloves, skins left on and rubbed generously with olive oil | |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | bunch | Arugula (about 6 oz) |
| 1 | tablespoon | Balsamic vinegar |
| dash | Olive oil | |
| 20 | Watermelon cubes, 1\", seeded | |
Directions
Chef John cochran says people think this sounds weird, but then change their minds when they taste the appealing combination.
Season olive oil-coated cloves of garlic with salt and pepper. Roast the cloves in a preheated 400'F. oven until soft (test by inserting a small knife in one clove; it will be easy to pierce). Remove from oven, and when cloves are cool enough to touch, remove skins.
Clean arugula and pat dry. Briefly warm balsamic vinegar with dash of olive oil and the roasted garlic cloves. Toss with watermelon and arugula, and serve.
Per serving: 50 calories, 1 grams protein, 9 grams carbohydrates, 2 grams fat, trace of saturated fat, 0 milligrams cholesterol, 127 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95