Recipe Courtesy of Cathy Lowe
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In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.
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By barthmh_1947959
CHARLESTOWN, MA
on April 07, 2005
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easy sarad
By eobmead_4028972
Kingston, WA
on June 08, 2004
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Great change from ordinary salads, this one has a good bite to it. Arugula is hard to find where I live, so we buy the prepackaged baby spinach and arugula combo bag. Works just as well.
We did vary it a bit. We use 1/2 cup olive oil instead of 1 cup and increase the balsamic vinegar to 4 tablespoons for extra 'zing.' Adding pine nuts to it is a great variation as well.
All in all, we serve this all the time to friends and get lots of compliments on it. It's a great salad to serve with George Stella's tequila chicken. I highly recommend it!
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