Arugula Salad

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Title: Arugula Salad
Yield: 4 Servings
Categories: Italian, Salads, Vegetables


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