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

Ingredients:
2 Jarred roasted red bell
peppers
Patted dry and julienned
3 Tablespoon(s) Balsamic vinegar
1/3 Cup(s) Olive oil
Salt and freshly ground
Black pepper to taste
1 Clove garlic, cut in half
2 Arugula, trimmed and rinsed
Dried and torn into
bite-size pieces about
8
cups
Directions:
SERVINGS VEGAN Other garnishing elements, such as mushrooms, olives,
cheese, may accompany or replace the roasted peppers in this simple
salad. In small bowl, combine pepper strips with 1 tablespoon vinegar,
2 tablespoons oil, and a pinch of salt and pepper. Let stand at room
temperature for 15 minutes. To serve, rub inside of large bowl well
with cut sides of garlic. Add arugula to bowl. Add remaining vinegar,
1/2 teaspoon of salt, peppers and marinade and toss again. PER
SERVING: 133 CAL.; 2G PROT.; 10G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0
CHOL; 15MG SOD.; 1G FIBER Recipe by: Vegetarian Times Magazine, March
1998, page 34 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 179
Calories From Fat: 160
Total Fat: 18.1g
Cholesterol: 0mg
Sodium: 77mg
Potassium: 82.8mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 2.7g
Protein: <1g


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