Name: Arugula Salad
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

A good listener: 1. Blocks out possible distractions and is not easily distracted. 2. Concentrates (listening is work) and avoids mind drift. 3. Anticipates but does not assume (does not jump to conclusions). 4. Does not judge until comprehension is complete. 5. Recognizes his own predispositions, prejudices or biases toward the subject or speaker and attempts to re-evaluate his position (he listens objectively). 6. Does not dwell on unfamiliar vocabulary, but rather continues to work at listening and attempts to comprehend the main intent of the message.

Curtis Thomas

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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