VEGAN--Greens with Fresh Fruit and Balsamic Vinegar

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Greens with Fresh Fruit and Balsamic Vinegar

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Minute Meals

 

Amount Measure Ingredient -- Preparation Method

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8 ounces arugula, mesclun, or baby spinach

2 teaspoons extra-virgin olive oil

2 ripe peaches or nectarines -- or 1/2 pint fresh

raspberries

1 bottle balsamic vinegar

freshly ground black pepper to taste

 

In a large pot, covered, bring 3 quarts water to the boil.

 

Meanwhile, if using arugula, wash and spin-dry the leaves. In a large bowl, toss

the arugula with the 2 teaspoons extra-virgin olive oil, and divide it among 4

salad plates.

 

If using peaches or nectarines, slice each into 8 pieces. Arrange the slices or

raspberries on top of the arugula. Chill the salads while you prepare the pasta.

 

Source:

" http://www.minutemeals.com "

 

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Per Serving (excluding unknown items): 59 Calories; 2g Fat (32.0% calories from

fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

 

Serving Ideas : Penne in Cream Sauce with Vegetables

 

 

Nutr. Assoc. : 49 0 4390 0 0