Recipe: Arugula Salad with Garlic Tomato Vinaigrette

f you like Italian, then you’ll love this simple yet elegant salad!

Food weight: 1.5

Ingredients

Yield: 4 servings (serving size: ¼ salad recipe plus ~ ¼ cup dressing)

Dressing:

 

·   Two fresh basil leaves, shredded

·   2 tablespoons chopped garlic

·   4 tablespoons balsamic vinegar

·   4 tablespoons extra virgin olive oil

·   1 teaspoon Worcestershire sauce

·   Juice from a fresh lemon

·   ¼ teaspoons salt

·   ¼ teaspoon pepper

·   3 plum tomatoes, chopped into small pieces

Directions

For the dressing: In a bowl, combine all dressing ingredients (except tomatoes) and whisk until blended. Add tomatoes and blend with vinaigrette. Chill dressing until serving salad.

Salad:

Yield: 4 servings

·   3 cups arugula

·   1 small head of radicchio, chopped into bite size pieces

·   1 Belgian endive, end cut off and leaves separated

For the salad: Place greens in salad bowl and toss. Add desired amount of salad dressing and serve.

Nutritional Information (¼ of the salad greens with ~ ¼ cup dressing):
Food weight: 1.5, Calories: 145, Fat: 10 g, Cholesterol: 0 mg, Sodium: 149 mg,
Carbohydrate: 11 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 2 g