Salads With Greens Recipe
Summary
MethodMixed
Ingredients
| Arugula Salad with Carrot and Yellow Pepper | ||
| Wine vinegar | 4 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 10 cups loosely packed bite-size pieces of leaf lettuce, rinsed and spun dry | ||
| 3 cups arugula, coarse stems discarded and the leaves rinsed and spun dry | ||
| 1/2 cup coarsely grated carrot | ||
| 1/2 cup julienne strips of yellow bell pepper | ||
Directions
In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.
In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.
Chef
