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Associate.com - Share Your Recipe!

Recipe Name: Arugula Salad With Bocconcini And Basil Oil Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
8 Ounce(s) Arugula
2 Ounce(s) Peppers, red and yellow
roasted
4 Plum tomatoes, oven dried
1/2 Ounce(s) Nicoise olives, chopped
6 Ounce(s) Mozzarella
5 Tablespoon(s) Tomato fondue *
6 Pieces bocconcini
2 Ounce(s) Virgin olive oil
1 Ounce(s) Roasted garlic oil
2 Ounce(s) Balsamic vinegar
Salt and pepper
Directions:
In bowl combine arugula, peppers, oven dried tomatoes, olives and
dressing. Season to taste. On large plate place salad. Top with slices
of mozzarella. Garnish with dollops of tomato fondue and bocconcini.
Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3
hours, with shallots, garlic and seasonings until well concentrated.
Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA
SHOW #DJ9104 Converted by MM_Buster v2.0l. Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 277
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 100.3mg
Sodium: 345.4mg
Potassium: 481mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 3.8g
Protein: 38.5g


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