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Arugula And Sweet Red Pepper Salad

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  Lettuce head 2 Large (Green Leafy Like Romaine, Etc)
  Arugula 2 Bunch (200 gm)
  Fresh mushrooms 1 Pound
  Sweet red peppers 3 Large
  Balsamic vinaigrette 4 Tablespoon

Discard outer leaves of lettuce; separate and rinse (if necessary) the inner leaves and dry thoroughly.
Wrap and refrigerate.
Remove arugula leaves from their stems, rinse, and dry thoroughly.
Wrap and refrigerate.
Remove stems from the mushrooms and reserve for another use.
Wipe each mushroom cap with a damp paper towel or cloth, wrap and refrigerate.
Cut away the stems and ribs of the red peppers; discard the seeds.
Slice peppers into fine julienne, wrap and refrigerate.
To assemble, tear the lettuce leaves into bite-size pieces and combine with the arugula.
Divide among 6 chilled salad plates.
Slice mushrooms and sprinkle evenly over greens.
Arrange red pepper julienne over mushrooms.
Drizzle each plate with Balsamic Vinaigrette and serve immediately.

Recipe Summary

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 593 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 492 mg20.5%

Total Carbohydrates 80 g26.5%

Dietary Fiber 27.4 g109.6%

Sugars 40.9 g

Protein 35 g70.3%

Vitamin A 1665.1% Vitamin C 1143%

Calcium 68.4% Iron 80.9%

*Based on a 2000 Calorie diet

Arugula And Sweet Red Pepper Salad Recipe