| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime1 |
4 |
servings |
INGREDIENTS
| 2 |
|
Jarred roasted red bell peppers |
|
|
Patted dry and julienned |
| 3 |
tb |
Balsamic vinegar |
| 1/3 |
c |
Olive oil |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
|
Clove garlic; cut in half |
| 2 |
bn |
Arugula; trimmed and rinsed |
|
|
Dried and torn into bite-size pieces; (about 8 cups) |
INSTRUCTIONS
4 SERVINGS VEGAN
Other garnishing elements, such as mushrooms, olives, cheese, may
accompany or replace the roasted peppers in this simple salad.
In small bowl, combine pepper strips with 1 tablespoon vinegar, 2
tablespoons oil, and a pinch of salt and pepper. Let stand at room
temperature for 15 minutes.
To serve, rub inside of large bowl well with cut sides of garlic. Add
arugula to bowl. Add remaining vinegar, 1/2 teaspoon of salt, peppers
and marinade and toss again.
PER SERVING: 133 CAL.; 2G PROT.; 10G TOTAL FAT (1G SAT. FAT); 9G
CARB.; 0 CHOL; 15MG SOD.; 1G FIBER
Recipe by: Vegetarian Times Magazine, March 1998, page 34
Converted by MM_Buster v2.0l.
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