In a large bowl, combine the lettuce, pepper, cucumber, tomato, celery, radishes, corn, and capers. Add the vinaigrette, and toss until the salad is thoroughly coated. Arrange on chilled plates and scatter the crumbled cheese over the salad. Top with garlic... - 30.5183

Combine the vinegars, garlic, shallot, mustard, and honey in a bowl. Gradually whisk in the oil to make a thick vinaigrette. Add the remaining ingredients. - 28.2595

1. In a small bowl, vigorously whisk together the salt, pepper, garlic, mustard, vinegar, and lemon juice. Whisk until frothy, 2 to 3 minutes. 2. Gradually add the oils in a slow stream, whisking vigorously all the while. (Wrapping a towel around the base of... - 26.961

MAKING 1. In a small bowl, whisk together the first 5 ingredeints also add the next 3 ingredeints and whisk to blend, season to taste with salt and pepper 2. Now set the dressing aside 3. Meanwhile, take the endive and trim their bottoms and firsee and... - 46.0806

Arrange lettuce leaves on 4 individual salad plates. Arrange tomato slices on top. Sprinkle with salt, freshly ground pepper and basil. Combine vinegar and oil in a jar. Shake and pour over each. Serve immediately. Makes 4 servings. - 35.2651

1. Prepare the White Wine Vinaigrette. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. 2. Cook the potatoes in a large pot of boiling salted water until just tender; do... - 40.6442

MAKING 1. In a bowl or a container thoroughly combine all ingredients and if not using immediately place in a container and refrigerate. SERVING 2. Toss with salads or use as desired. - 27.219

MAKING 1) In a food processor, combine the roasted red pepper, vinegar, sugar, salt, and pepper. 2) Blend until the pepper is smoothly pureed. 3) With the machine running, slowly drizzle in the oil through the feed tube. 4) Process until the oil is... - 36.4001

MAKING 1. For the terrrine, blanch spinach and line the mould with it 2. Blach the other one-and-three-quarter ounces of spinach, dip it in icy water and leave it to dry; when dry blend it into a puree in the blender 3. In another blender, puree avocado with... - 46.4917

Preheat your oven to 350°F.place the duck, breast side up, in a flat pan. Pour over the chicken stock, season liberally with salt and pepper, cover with aluminum foil, and place in the oven for about 45 to 50 minutes, or until the breast meat is just... - 42.4407

In a medium bowl combine bulgur and boiling water. Cover and let stand about . 10 minutes or until all of the water is absorbed. Let cool for 15 minutes. Meanwhile, for dressing, in a small bowl stir together yogurt, vinaigrette salad dressing, parsley, and... - 39.6204

GETTING READY 1. Preheat your oven to 425°F 2. Add oil to a 16"X12" tray and heat it in the oven for ten minutes MAKING 3. Wipe the potatoes and cut into chunks of three quarter inch, leaving the skin on 4. Peal and chop onions into slivers 5. Remove... - 39.439

GETTING READY 1. Wash and clean the mussels removing grit with a brush. 2. De-beard the mussels and discard those that do not close. MAKING 3. In a stock pot or large saucepan, place the cleaned mussels and pour wine and water over them 4. Place on a medium... - 42.2842

Roast, peel, stem, and seed the peppers. Tear them into 1/4- to 1/2-inch-wide strips and save their juices. Set aside. In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the pepper strips and their... - 41.8438

MAKING 1) In a large saucepan, pour in water and add salt. 2) Place over high heat and bring the water to a boil. 3) Add sugar snap peas to cook until crisp-tender, about 30 seconds. 4) Drain the sugar snap peas and rinse under cold running water. Drain well... - 50.244

GETTING READY 1) Season and preheat the plank to temperature of 350 degrees. MAKING 2) In the bowl of a food processor, combine together the sherry, pecans, vinegar, maple syryp, garli, lime juice, salt and pepper. 3) On the medium speed, process the... - 45.4701

Wash the lettuces and pat dry. Tear each into bite-size pieces and put in a salad bowl. Add the radishes, mushrooms, tomatoes, and vinaigrette and toss gently to mix. Divide among 4 salad plates. - 24.1248

In a large bowl, combine greens and pears. Add dressing, and salt and pepper to taste; mix. - 21.1631

MAKING 1. In a medium sized bowl, combine avocado, salt, pepper and 2 teaspoons lime juice. Mix well and keep aside. 2. In another bowl, combine remaining ingredients with ½ quantity vinaigrette dressing and toss gently till well mixed. SERVING 3. Place on... - 40.5725

MAKING 4. In a blender bowl, tip in the 4 parts oil and 1 part lemon juice and blend well 5. Add in a sufficient amount of redcurrants to color the sauce pink, thicken it and give a good sharp flavor. Blend this well again 6. Add sugar, salt and pepper to... - 34.9086

Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. - 20.9791

1. In a medium bowl, combine the salt, pepper and garlic. Use the handle of a wooden spoon to pound the garlic into the salt and pepper until it forms a paste. 2. Add the mustard, vinegar, lemon juice, and oil. Stir with a wire whisk until well blended. - 25.4303

MAKING 1) From the lettuce, remove any tough stalks and veins. 2) Tear lettuce into bite-sized pieces. 3) Store in the fridge till it is time to serve so that the greens stay fresh and crunchy. SERVING 4) Toss the greens with herbs and vinaigrette, trasnfer... - 27.5422

1. Bring the orange juice to a boil in a small saucepan and then reduce it to 1/3 cup, about 10 minutes. 2. Transfer the orange juice to a small bowl. Whisk in the garlic, vinegar, oil, curry, and salt. Set aside. 3. Using a serrated knife, cut the peel from... - 31.9608

Venison is available at many butcher shops, specialty foods shops, and some supermarkets. It can be ordered directly from D'Artagnan by calling (800) DARTAGNAN or in New Jersey (201) 792-0748. Alternatively, eight 6-ounce filets mignons of beef may be sub - 19.7467

This Celery and Fruit Salad with Raspberry Vinaigrette tastes fantastic ! An irresistible sweet medley of fruit and greens smeared with Raspberry jam, eat this with spicy meat dishes or as it is like a dessert ! Just try this Celery and Fruit Salad with... - 34.751

To prepare Basil Vinaigrette, combine balsamic vinegar, red wine vinegar, basil, garlic, tarragon, and chili paste to taste in a blender or food processor. With motor running, slowly add oil. If made ahead, cover and refrigerate for up to 2 days. Rinse salmon... - 44.9376

Drain and rinse the beans. Combine them with the peppers and onion in a serving dish. Combine the dressing ingredients in a jar. Shake well and pour over the salad. Toss, cover, and marinate for at least an hour, stirring occasionally. - 31.8491

This sea bass recipe is prepared with a cous cous crust along with a tomato and olive vinaigrette. Baked with a coat of flour, eggs and cous cous, the sea bass comes out with a crispy crust and is served with a vinaigrette of red wine vinegar, lemon juice,... - 43.5368

Prepare the Tandoori Shrimp. Meanwhile, prepare the vinaigrette by whisking together all ingredients. Toss the salad greens with 1/4 cup of the vinaigrette. Mound the lettuce on serving plates. Top with Tandoori shrimp, tomatoes, carrots and celery. Drizzle... - 35.6753

MAKING 1. In a food processor or blender jar, combine first 4 ingredients for vinaigrette 2. Process until smooth and pour into a medium size, dry, glass bowl 3. Add oil in a steady steam while whisking until all of it is incorporated into the dressing 4.... - 45.275

MAKING 1) In a shaker/sealable container, add the tomato sauce, red wine vinegar, basil, sugar, Worcestershire sauce, horseradish and about 1 tablespoon water. 2) Seal the container/shaker and mix/shake it well. 3) Allow it to refrigerate for up to 1... - 34.1039

Shake all ingredients in tightly covered container. Shake again before using. - 20.675

MAKING 1 In a blender, combine oil, vinegar, garlic, orange juice, and zest. Mix well 2 Add in onion. SERVING 3 Serve as desired. - 30.5118

Whisk together ingredients for dressing in a bowl. Combine chickpeas, vegetables, and olives in a large bowl; toss to coat with dressing. Cover and marinate in the refrigerator 30 minutes to overnight, tossing occasionally. Garnish each serving with feta... - 35.8559

MAKING 1) In a bowl, mix together the vinegar and mustard. 2) Add the oil and whisk well. 3) Taste for seasoning and add the salt, sugar and pepper to taste. SERVING 4) Serve or use the vinaigrette as and when preferred. The preparation keeps well in an... - 31.0637

Combine the celery and parsley in a large bowl. Add the oil, vinegar, garlic, salt, and pepper. Whip vigorously. If one prefers a more exotic mixture, add the anchovies and/or the minced capers. This will keep for 1 week in the refrigerator. - 35.2856

In a blender or food processor fitted with a metal blade, process vinegar, onion, anchovies, garlic, parsley, basil, salt and pepper until anchovies and garlic are finely chopped. Add oil; process until blended - 26.4597

MAKING 1.In a screwtop jar, add in all the ingredients. 2. Shake to mix well. SERVING 3. - 29.3335

Put the tripe in a saucepan, add cold water to cover, about 1 teaspoon [5 ml.] of salt and the bay leaf. Bring to a boil, reduce the heat, and simmer until the tripe is tender when pricked with a fork at least one hour. Meanwhile, make the sauce. Blend... - 44.7796

GETTING READY 1. In a large cast-iron enameled pot, tip in the olive oil, wine and vinegar 2. Add the vegetables and other ingredients 3. Cook for ¾ of an hour tightly covered and on extremely low heat MAKING 4. Remove from heat 5. Cover with a cloth 6.... - 46.3924

MAKING 1. In a medium sized bowl, combine all the ingredients required for dressing and mix well. Keep aside. 2. In a large salad bowl, combine all the vegetables and toss once. 3. Add dressing and toss gently till well combined. SERVING 4. Serve... - 42.5793

Coleslaw Vinaigrette was an inspiration from the dish I tasted at a friends get-together party. I simply loved the way this Coleslaw Vinaigrette. Sumptuous indeed! - 22.7614

MAKING 1. In a bowl, mix together green cabbage, bell pepper, green onions and parsley 2. in a smaller bowl, combine the vinegar, sugar, water, olive oil, salt, basil, garlic powder and pepper and whisk till blended 3. Pour this over the coleslaw and toss... - 41.447

MAKING 1. In a small bowl, combine all ingredients except the oil. 2. Use a small wire whisk or large fork to whisk until ingredients are well blended. 3. Pour the oil, in a slow steady steam while whisking constantly with the other hand, until all of it is... - 33.7375

1. On a work surface, coarsely chop the garlic. Using a fork, mash the garlic and salt together to form a paste. Transfer to a medium bowl. 2. Whisk in the tomato juice, vinegar, Worcestershire sauce, tomato paste and pepper until combined. 3. Whisk in the... - 30.2803

MAKING 1. Take a medium mixing bowl 2. Add in it barley, cucumber, bell pepper, scallions, radishes, parsley, and dill. 3. Mix all ingredients properly and after mixing keep the bowl aside for mixing up of flavor. 4. Take a small mixing bowl and add in it... - 44.6136

Place all ingredients in a jar, blender, or food processor and combine. Add salt and pepper to taste. - 21.6033

In a container, combine shallots, mustard, vinegar, and oil; blend well. If made ahead, cover and refrigerate. Store for as long as 2 weeks. - 20.5042

In a bowl mix vinegar, salt, and pepper with a fork. Add oil and mix vigorously until well blended and slightly thickened. Use to dress green or vegetable salads. - 22.4918

MAKING 1. In a bowl combine all the ingredients, transfer to a small jar with tight-fitting lid and refrigerate until serving time. SERVING 2. Mix with salads before serving after shaking well. - 27.0002

In a small bowl, stir together the mustard, vinegar and pepper. Whisk in the oil in a thin stream until incorporated. (The dressing can be made up to 1 week ahead and refrigerated in a sealed jar.) - 22.3396

GETTING READY 1. Preheat the broiler and place the rack 4 inches from the heat. 2. Place a large wire rack, on a baking sheet and grease the rack with oil. MAKING 3. Arrange fresh sardine fillets on a broiler rack and broil for 3 to 4 minutes on each side... - 45.6978

In large pot of boiling salted water, cook green and yellow beans for 3 to 5 minutes or until tender-crisp. Drain and refresh under cold water; drain again and pat dry. (Beans can be wrapped in tea towel and refrigerated for up to 1 day.) GARLIC VINAIGRETTE:... - 36.1395

1. Rinse clams under cold water; drain. Place clams in large pan with wine, cover, bring to boil; simmer about 5 minutes or until shells open, discard any that do not open. 2. Meanwhile, heat oiled large pan; cook red onion and garlic over medium heat until... - 44.2192

To Prepare Salad: Clean lettuces and tear into bite-size pieces. Cut core off Belgian endive, cut large leaves in half, and slice remainder into 1/2-inch slices. Wrap in paper towels, place in plastic bag, and refrigerate. (Greens may be refrigerated... - 41.4777

Place dried mushrooms in a bowl, add enough warm water to cover, and let mushrooms soak until soft (about 20 minutes). Drain mushrooms and rinse well under running water to remove any grit; squeeze dry. Mince and set aside. Meanwhile, spread pine nuts in a... - 36.9911

Wash and dry the tomatoes and pare away the cores. Peel them, if desired, and cut them into fairly thick slices. Arrange them on a serving dish and sprinkle liberally with salt and pepper. Scatter the onions and parsley over the tomatoes and sprinkle with... - 31.1045

GETTING READY 1) Cut the tops off the fennel and trim the base. Rinse properly and then cut the fennel bulb into thin slices. MAKING 2) In a small bowl, put pepper, vinegar and salt. Blend properly and add oil. Blend using a fork. 3) On individual plates,... - 36.5972

MAKING 1) In a bowl, combine the vinegar, mustard, sugar, salt, and pepper. Mix well by whisking. 2) While whisking constantly, slowly drizzle in the oil and continue whisking until blended well. SERVING 3) Use as required. TIPS Use immediately after... - 33.277

MAKING 1) In a bowl, whisk the vinegar, lime juice, garlic, and salt together in a small bowl. 2) Slowly drizzle in the oil, whisking constantly, until thickened. 3) Stir in the basil just before using. SERVING 4) Use as required. - 30.0796

MAKING 1) Combine together all the ingredients in a small bowl. 2) Use a whisk or fork to beat well. SERVING 3) Serve as preferred. - 32.1198

In a medium bowl, whisk together the egg yolk, garlic, mustard and vinegar until well blended. Gradually whisk in the oil. Blend in the minced basil, parsley, salt and pepper. - 29.7597

MAKING 1) Combine all the ingredients and blend them well. 2) Chill them. SERVING 3) Serve the dish in a serving bowl. - 29.3653

MAKING 1. Prepare a charcoal fire Brush 2. Prepare and season the chicken breasts with oil, salt, and pepper. 3. When the coals will become hot with a layer of white ash, you may start grilling the chicken breasts 6 to 8 inches away from the heat for 5... - 46.4148

Hard-cook the eggs. Cool, then shell. Separate the yolks from the whites. Mash the yolks with the uncooked egg yolk until creamy. Stir in the mustard, pepper, salt, celery salt and garlic powder. Gradually stir in the hot water and continue stirring until... - 40.3958

MAKING 1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside. 2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside. 3) In a small bowl or cup, combine... - 38.2895

MAKING 1) Take a saucepan, in it combine all vinaigrette ingredients and cook on simmering heat. 2) Place the avocado halves on individual plates. 3) Using a slotted spoon,pour the warm dressing over the avocados. SERVING 4) Garnish each with a basil leaf... - 40.7887

Combine the olive oil, vinegar, tomatoes, parsley, garlic, cayenne, and salt in a jar. Cover and shake well. Marinate at room temperature for an hour or more. Shake the vinaigrette again and pour it over the cauliflower. Marinate in the refrigerator for a few... - 31.2884

1. Heat oil in saucepan and add slices of garlic. Saute until brown and then remove garlic. 2. Still on medium heat, add Inner Beauty Real Hot Sauce, sunflower seeds, shallots, and 1 tablespoon of the cilantro. 3. Let everything get hot, add vinegar, stir,... - 29.4097

Combine vinegars, liquid Butter Buds, and sugar in a small bowl; stir with a wire whisk until well blended. Set aside. Place chopped tomatoes, onions, and remaining ingredients in a large bowl. Gently stir in vinegar mixture. Let stand 1 hour before serving. - 31.8595

1. Prepare the artichokes by cutting off the stalks, slicing off the top quarters, removing the outer leaves and trimming the rest. Bring a large pan of salted water to the boil, then add the artichokes and 1 tbsp lemon juice. Boil for 30-45 mins until the... - 34.1335

GETTING READY 1) Wash and dry asparagus. Trim and peel stalks. 2) Drain capers and set aside. MAKING 3) In a large saucepan, boil 3 quarts of water over high heat. 4) In a small bowl mix capers, oil, vinegar and mustard. Blend dressing well with a fork. 5)... - 40.6084

1. When the roasted tomatoes are cool enough to handle, peel off the skins, quarter, and remove the seeds. You should have about 1/2 cups. 2. Place the tomatoes and remaining ingredients in a food processor. Process for 3 minutes or until smooth; refrigerate... - 21.7841

MAKING 1.In a jar with tight-fitting lid, combine all the ingredients. Shake vigorously so as to mix in all the flavours. 2. Refrigerate dressing and use as required. Makes 1 1/3 cups. SERVING 3. Drizzle on garden fresh greens or serve with a salad of your... - 33.0196

To Make Pasta Pinwheels: Fill a wide shallow pan half full of salted water. Bring to a boil and cook noodles until tender. Drain, rinse under cold water, and pat dry. Meanwhile, rinse spinach leaves and while still damp, place in a microwavesafe pie... - 43.8078

Cook pastas according to package directions, omitting salt and fat. Drain; rinse under cold water, and drain. Place in a large bowl. Add green pepper and next 6 ingredients; toss well. Combine vinegar and remaining ingredients in a jar; cover tightly, and... - 38.4148

GETTING READY 1. To prepare asparagus trim them to 5-inch (12 cm) lengths, reserving stalks for another use. MAKING 2. In large skillet, bring enough lightly salted water to cover asparagus to boil. 3. Add asparagus, reduce heat to medium-high and cook,... - 37.8277

MAKING 1) To prepare Vinaigrette Dressing, in a jar with tight-fitting lid add all ingredients. Shake vigorously. 2) Refrigerate the dressing until ready to use. 3) Shake again before using. 4) In a large bowl, mix vinaigrette dressing with chick peas,... - 48.8074

GETTING READY 1) Preheat the oven to 500°. 2) In a large bowl, add zucchini, summer squash and red peppers. 3) Pour over 1/4 cup olive oil to toss well. MAKING 4) In a large rimmed baking sheet or jelly-roll pan, spread all vegetables in a single layer. 5)... - 48.8649

MAKING 1) For Secret Basic Dressing 2) Mix together the vinegar, garlic powder, dry mustard and fructose and stir until the dry ingredients are thoroughly dissolved. 3) Combine the water, pepper and lemon juice and stir to mix well. 4) Slowly stir in the... - 42.4608

MAKING 1.Take a 1 quart microwavable casserole and place the asparagus in it. Pour in 1/2 cup water and microwave for 2 minutes on High 100%. 2. Now, rearrange the asparagus. Place the ones at the center to the edge and vice versa. 3.Turn the dish a1/3... - 37.5091

In a blender or food processor, combine the olive oil, vinegar, garlic, orange peel, pine nuts, 1/3 cup milk, salt, and pepper. Puree until thick and creamy, adding more milk if the dressing is too thick. Taste for salt and pepper, and stir in any of the... - 29.7328

In a large Dutch oven, bring the water, clam juice and peppercorns to a boil. If necessary, remove the beards from the mussels. Add the mussels to the boiling liquid. Return just to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the... - 42.3147

MAKING 1. Make flower petals out of radishes using a sharp knife and leave it in iced water refrigerator for 2 hours. 2. In boiling salted water cook the courgettes for 7-10 minutes until just tender and refresh in cold water and cut into slices. 3. In a bowl... - 40.593

MAKING 1. In a bowl keep the chicken and sprinkle the lime juice and hot pepper sauce or pepper flakes on it and leave it to marinate until ready to cook. 2. In a skillet large enough to hold all the ingredients heat 1 tablespoon sesame oil and saute the... - 41.2222

Prepare a fire for indirect-heat cooking in a covered grill . Position the grill rack 4-6 inches (10-15 cm) above the fire. To prepare the vinaigrette, place the olives in a sieve and rinse briefly with cold water. Drain and pat dry with paper towels. Chop... - 43.1084

Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the... - 37.8607

1. In a small skillet, heat the oil. Add the garlic and cook over low heat until golden, 30 seconds. Add the curry powder and cook until fragrant, 1 minute. Transfer to a bowl to cool. Whisk in the oils, then the vinegar. Season with salt and pepper. 2. In a... - 29.2616

GETTING READY 1. Start by coring the tomatoes and cutting them into thick slices, also prepare a charcoal, wood, or gas grill or preheat a broiler MAKING 2. Lay the tomato slices, and... - 43.4841

MAKING 1) In a saucepan, bring to boil the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin and thyme over high heat. 2) Simmer and let the liquid reduce to about a cup. Let cool. 3) In a blender, blend the liquid and while it is processing,... - 45.0841

1. Bring a large frying pan of water to the boil. Lower heat to a simmer. Break eggs into separate saucers. Using a draining spoon, swirl water, then slip in eggs, one at a time. Poach eggs until whites are set. 2. Arrange a bed of lettuce on four small... - 25.6697

1. In a medium jar, combine the red wine vinegar, whole-grain mustard and chopped shallot and parsley; cover and shake until smooth. Add the olive oil, season with salt and pepper and shake the vinaigrette until thoroughly blended. 2. In a large bowl, toss... - 25.5572

GETTING READY 1) Wrap the beef tenderloin in a plastic wrap and freeze for about 1 1/2 hours. 2) Unwrap the beef tenderloin, cut into 4 thin slices, place each on a serving plate, cover with a plastic wrap and lightly pound until thin and covers most of the... - 48.5906

MAKING 1.In a mixing bowl, put mustard and add vinegar to it. 2.Blend the mixture with a wire whisk and add oil slowly. 3.Put salt and pepper and keep stirring. SERVING 4.Use as desired. - 33.5796

MAKING 1. In small bowl, whisk together vinegar, lemon juice, garlic, pepper, salt and oil by adding slowly and whisking such that the ingredients are blended well. - 25.4181

1. To make the Salsa Vinaigrette, place all ingredients in a small bowl and stir to combine. 2. Place Spring Mix and chicken in a salad bowl and stir to combine. Pour dressing over the salad and toss. Arrange avocado slices in a decorative spiral over the... - 29.7552

1. Combine first 7 ingredients in a small bowl; stir well with a whisk. 2. Combine salad greens and next 4 ingredients in a bowl. Pour vinaigrette over salad; toss gently to coat. - 28.9225

Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a... - 25.888

1. Combine first 6 ingredients in a small bowl. Whisk until well blended. Cover, and set aside. 2. Combine romaine lettuce and iceberg lettuce in a large bowl. Place 2 cups lettuce mixture in each of 4 large salad bowls. Arrange 2 ounces chopped turkey, 1/4... - 31.3153

GETTING READY 1) In a small bowl, add vinegar, chicken stock and wine to whisk. Season with 1/8 teaspoon, each of salt and pepper. Gradually pour in remaining 1/4 cup walnut oil and continue whisking, until blended. MAKING 2) In a heavy medium skillet, add... - 47.8289

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the oregano and add the oil in a stream,... - 24.8375

1. Wash and spin dry the arugula. Reserve in a salad bowl. 2. Make the vinaigrette by mixing the vinegars and olive oil. Season the greens with salt and pepper and toss gently with the vinaigrette. Add the toasted pine nuts. 3. Divide the salad among four... - 29.0204