Ruppert's watermelon and arugula salad

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Recipe by: astrid

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Garlic cloves, skins left on
-and rubbed generously with
-olive oil
Salt to taste
Pepper to taste
1 bn Arugula (about 6 oz)
1 tb Balsamic vinegar
ds Olive oil
20 Watermelon cubes, 1", seeded

Chef John cochran says people think this sounds weird, but then change
their minds when they taste the appealing combination.

Season olive oil-coated cloves of garlic with salt and pepper. Roast
the cloves in a preheated 400'F. oven until soft (test by inserting a
small knife in one clove; it will be easy to pierce). Remove from
oven, and when cloves are cool enough to touch, remove skins.

Clean arugula and pat dry. Briefly warm balsamic vinegar with dash of
olive oil and the roasted garlic cloves. Toss with watermelon and
arugula, and serve.

Per serving: 50 calories, 1 grams protein, 9 grams carbohydrates, 2
grams fat, trace of saturated fat, 0 milligrams cholesterol, 127
milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95