Arugula Salad

Title:
Arugula Salad

Yield:
4 Servings

Categories:
Italian,
Salads,
Vegetables




Ingredients:





     1    Garlic clove; peeled


   1/4 ts Salt


     2 tb Balsamic vinegar


     1 ts Dijon mustard


   1/3 c  Olive oil


     2 c  Mixed lettuce leaves


     1 c  Arugula; stems removed


   1/2 lb Mushrooms; sliced


     1    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini