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Recipe Name: Arugula Salad With Carrot And Yellow Pepper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Teaspoon(s) White-wine vinegar
1/2 Cup(s) Olive oil
10 Cup(s) Loosely packed bite-size
pieces of leaf rinsed
andspun dry
3 Cup(s) Arugula, course stems
discarded and the
leaves rinsed and
spun dry
1/2 Cup(s) Coarsely grated carrot
1/2 Cup(s) Julienne strips of yellow
Bell pepper
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. Serves 4.
Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 9619
Calories From Fat: 1803
Total Fat: 202.2g
Cholesterol: 0mg
Sodium: 1104.3mg
Potassium: 1691.7mg
Carbohydrates: 1933.9g
Fiber: 17.6g
Sugar: 1562.9g
Protein: 20.5g

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