Arugula Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Garlic clove, peeled
1/4 tsp: Salt,
2 tbsp: Balsamic vinegar,
1 tsp: Dijon mustard,
1/3 cup: Olive oil,
2 cup: Mixed lettuce leaves,
1 cup: Arugula, stems removed
1/2 lbs: Mushrooms, sliced
1: Sweet red pepper,
Directions:
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 Cooks Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy
Harned.
Source from luhu.jp
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 Cooks Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy
Harned.
Source from luhu.jp