Arugula Salad Recipe
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 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
to Salad Recipes
Food Tips of the Week
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Whilst you can sometimes buy low carb breadcrumbs, you can make them at home by using reduced carbohydrate bread. All you have to do is simply toast the reduced carb bread in a pre-heated oven on a baking tray. Once it is well toasted, whizz it in your food processor or blender. Keep in an airtight jar.
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Arugula Salad Recipe - more haute cuisine from Recipes 4u
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