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Ingredients
- 4 tsp white-wine vinegar
- 1/2 c. extra virgin olive oil
- 10 c. loosely packed bite-size pcs of leaf rinsed andspun dry lettuce
- 3 c. arugula course stems discarded and the leaves rinsed and spun dry
- 1/2 c. coarsely grated carrot
- 1/2 c. julienne strips of yellow bell pepper
Directions
- In a small bowl whisk together the vinegar and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss
- the salad till it is combined well.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 281g | |
| Calories 1008 | |
| Calories from Fat 958 | 95% |
| Total Fat 108.34g | 135% |
| Saturated Fat 14.97g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 397mg | 11% |
| Total Carbs 11.64g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.7g | 2% |
| Protein 1.51g | 2% |
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