Arugula, Tomato, and Black Olive Salad

[Guest guest]

This looks like one that Karen sent yesterday but MC didn't tell me it was a

duplicate, so I'm taking a chance.

 

 

* Exported from MasterCook *

 

Arugula, Tomato, and Black Olive Salad

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups stemmed arugula leaves (2 bunches) -- washed and

thoroughly dried

2 medium ripe tomatoes (about 1 lb) -- cored and cut into

3/4-inch wedges

20 small black olives -- pitted

salt and freshly ground black pepper

2 teaspoons red wine vinegar

2 tablespoons extra-virgin olive oil

 

Place the arugula, tomatoes, and olives in a large salad bowl. Lightly sprinkle

with salt and pepper to taste.

 

Drizzle the vinegar and then the oil over the salad. Toss and adjust the

seasonings. Divide among individual plates and serve immediately

 

Description:

" If you can get yellow tomatoes, use one yellow and one red in this

recipe. "

 

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Per Serving (excluding unknown items): 85 Calories; 9g Fat (92.5% calories from

fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 192mg

Sodium. Exchanges: 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0