Arugula And Sweet Red Pepper Salad Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Lettuce head2 Large (Green Leafy Like Romaine, Etc)
 Arugula2 Bunch (200 gm)
 Fresh mushrooms1 Pound
 Sweet red peppers3 Large
 Balsamic vinaigrette4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 593 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 492 mg20.5%

Total Carbohydrates 80 g26.5%

Dietary Fiber 27.4 g109.6%

Sugars 40.9 g

Protein 35 g70.3%

Vitamin A 1665.1% Vitamin C 1143%

Calcium 68.4% Iron 80.9%

*Based on a 2000 Calorie diet


Discard outer leaves of lettuce; separate and rinse (if necessary) the inner leaves and dry thoroughly.
Wrap and refrigerate.
Remove arugula leaves from their stems, rinse, and dry thoroughly.
Wrap and refrigerate.
Remove stems from the mushrooms and reserve for another use.
Wipe each mushroom cap with a damp paper towel or cloth, wrap and refrigerate.
Cut away the stems and ribs of the red peppers; discard the seeds.
Slice peppers into fine julienne, wrap and refrigerate.
To assemble, tear the lettuce leaves into bite-size pieces and combine with the arugula.
Divide among 6 chilled salad plates.
Slice mushrooms and sprinkle evenly over greens.
Arrange red pepper julienne over mushrooms.
Drizzle each plate with Balsamic Vinaigrette and serve immediately.