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Recipe
Arugula Salad Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 162 | 88% |
| Total Fat 18.3g | 23% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 169mg | 7% |
| Potassium 245mg | 7% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.85g | 2% |
| Protein 2.18g | 3% |
Ingredients Convert Measures
- 1 x garlic clove, peeled
- 1/4 tsp salt
- 2 Tbsp. balsamic vinegar
- 1 tsp dijon mustard
- 1/3 c. extra virgin olive oil
- 2 c. mixed lettuce leaves
- 1 c. arugula, stems removed
- 1/2 lb mushrooms, sliced
- 1 x sweet red pepper
Directions
- In a wooden salad bowl, rub garlic and salt into the bowl to season it.
- Combine vinegar, mustard and extra virgin olive oil; stir. Tear lettuce into bite sized pcs, along with arugula. Add in 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."
