Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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