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
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.
