---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ARUGULA SALAD
  Categories: Italian, Salads, Vegetables
       Yield: 4 servings
  
       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.
  
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