Recipe - Arugula Salad

1 Garlic clove; peeled
One fourth teaspoon Salt
2 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
1/3 cup Olive oil
2 cup Mixed lettuce leaves
1 cup Arugula; stems removed
One half pound Mushrooms; cut or sliced up
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini