ORNISH: Arugula Salad With Corn And Red Onions

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Arugula Salad With Corn And Red Onions

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 135

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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4 cups mixed baby greens

1 bunch arugula with stems removed -- (about 4 ounces)

1 1/2 cups fresh or thawed frozen corn kernels

1/2 red onion -- thinly sliced

2 tablespoons seasoned rice vinegar

1 tablespoon nonfat bottled Italian salad dressing

 

Arugula is a leafy salad green with an appealing nutty taste. Look for

young tender leaves; older ones can be peppery-hot. Because it has so much

flavor, it's a good idea to " stretch " it by mixing it with other salad

greens, such as the pre-washed baby salad greens that many markets now sell

in bulk or bags. Tossed with corn kernels and fine slivers of red onion,

these greens make a beautiful salad that you will want to have often in summer.

 

SERVES 4.

 

In a medium bowl, combine mixed greens, arugula, corn, red onion, vinegar,

and nonfat dressing. Toss gently to coat all ingredients with dressing,

Serve immediately.

 

Add a handful of dark arugula to your mixed green salad for a tasty dose of

beta-carotene and vitamin C. This flavorful and nutritious salad green is

east to grow and increasingly available in markets. Wilt it in a skillet

with garlic and toss with whole wheat spaghetti, or stir it into bean soup.

 

Serving Size: 2 cups. Calories: 76.5 Fat: 0.72 g Cholesterol: 0 mg

Carbohydrate: 17.0 g Protein: 3.8 g Sodium: 87.5

 

 

 

 

 

 

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