Title: Arugula salad
 Categories: Italian, Salads, Vegetables
      Yield: 4 Servings
 
      1    Garlic clove; peeled
    1/4 ts Salt
      2 tb Balsamic vinegar
      1 ts Dijon mustard
    1/3 c  Olive oil
      2 c  Mixed lettuce leaves
      1 c  Arugula; stems removed
    1/2 lb Mushrooms; sliced
      1    Sweet red pepper
 
  In a wooden salad bowl, rub garlic and salt into the bowl to season
  it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into
  bite sized pieces, along with arugula. Add mushrooms and slices of
  red pepper. Toss well and serve.
  
  Ogden writes: "Italian restaurants often serve arugula on its own
  with a strong garlic flavored oil and vinegar dressing. Mixed with
  milder greens and a good dressing, arugula is less dominating."
  
  Recipe developed by Ellen Ogden.  In "The Cook's Garden" catalog,
  Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy
  Harned.