Arugula Salad
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INGREDIENTS
- 1 Garlic clove; peeled
- 1 ts Dijon mustard
- 2 c Mixed lettuce leaves
- 1 Sweet red pepper
- 1 c Arugula; stems removed
- 2 tb Balsamic vinegar
- 1/3 c olive oil
- 1/4 ts Salt
- 1/2 lb Mushrooms; sliced
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (98g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 69 | ||
| Calories from Fat: 43 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.8g | 6 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 271.7mg | 9 % | |
| Potassium 148.6mg | 4 % | |
| Total Carbohydrate 5.7g | 2 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 3.6g | ||
| Protein 1.5g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 69
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