| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Garlic clove; peeled | |
| 1/4 | ts | Salt |
| 2 | tb | Balsamic vinegar |
| 1 | ts | Dijon mustard |
| 1/3 | c | Olive oil |
| 2 | c | Mixed lettuce leaves |
| 1 | c | Arugula; stems removed |
| 1/2 | lb | Mushrooms; sliced |
| 1 | Sweet red pepper |
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 Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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