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CATEGORY CUISINE TAG YIELD
Salads 12 Servings

INGREDIENTS

3 bn Arugula (3 bn = approx. 1 Cup)
3/4 c Olive oil
3 tb Red wine vinegar
1 1/2 ts Dijon mustard
12 Ripe tomatoes; cut in wedges =OR=- Cherry tomatoes, halved
Salt
Freshly ground pepper

INSTRUCTIONS

WASH AND DRY the arugula, remove the tough stems and arrange on the outside
of a platter. Whisk together the olive oil, vinegar and mustard. Add salt
and pepper to taste. Toss the tomatoes gently in the salad dressing. Strain
and place the tomatoes in the center of the arugula. Drizzle the strained
dressing over the arugula.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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