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CATEGORY CUISINE TAG YIELD
April 1990 1 servings

INGREDIENTS

4 ts White-wine vinegar
1/2 c Olive oil
10 c Loosely packed bite-size pieces of leaf; rinsed andspun dry
; lettuce
3 c Arugula; course stems
; discarded and the
; leaves rinsed and
; spun dry
1/2 c Coarsely grated carrot
1/2 c Julienne strips of yellow bell pepper

INSTRUCTIONS

In a small bowl whisk together the vinegar and salt and black pepper
to taste, add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. In a large bowl combine the lettuce, the
arugula, the carrot, and the bell pepper, drizzle the dressing over
the salad, and toss the salad until it is combined well.
Serves 4.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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