Arugula and Red-Leaf Lettuce Salad
Published March 3, 1992
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
½ pound arugula
½ pound red-leaf lettuce
1 tablespoon Dijon-style mustard
1 tablespoon red-wine vinegar
1 teaspoon finely chopped garlic
Salt and freshly ground pepper to taste
⅛ teaspoon ground cumin
4 tablespoons olive, corn or vegetable oil
4 tablespoons finely chopped parsley or chervil
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 101 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 217 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
- Step 2
In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.
Private Notes
Comments
Do you tear the lettuce into pieces?
Do you tear the lettuce into pieces?
I didn't have parsley but I was guessing it goes on top of everything else?
No put with dressing