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Arugula Salad with Caper and Olive Dressing

Source: Outdoor Entertaining
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 8
For Salad:
Oil, for shallow frying
4 slices white bread, cubed
1-1/2 cups arugula leaves
4 oz snow pea sprouts
For Dressing:
1/2 cup green olives, pitted
1 tablespoon capers
1 small onion, chopped
3/4 cup olive oil
1/4 cup grapefruit juice
2 tablespoons white wine vinegar
1 tomato, finely chopped
Arugula Salad with Caper and Olive Dressing Recipe at
FOR SALAD: Heat the oil in a frying pan, add the bread cubes and fry until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Arrange arugula leaves and sprouts in a serving bowl.

FOR DRESSING: Puree olives, capers, onion, oil, grapefruit juice and vinegar in food processor. Refrigerate until ready to serve.

TO SERVE: Add tomato, pour on dressing and sprinkle with croutons.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 297
Sodium: 279mg
Fiber: 1g
Carbohydrates, Total: 9g
Protein: 2g
% Cal. from Fat: 88%
Fat. Total: 29g
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