|
|
|
|
Arugula Salad with Caper and Olive Dressing Recipe
Source: Outdoor Entertaining
Serves 8
|
|
|
|
|
|
|
|
| RECIPE METHOD
|
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.
|
|
|
|
New to Cooking.com - Click Here to Rate and Review this Recipe
|
| Nutrition Facts |
|
Serves 8
Facts per Serving
|
|
| Calories: |
297 |
Fat, Total: |
29g |
Carbohydrates, Total: |
9g |
| Cholesterol: |
0mg |
Sodium: |
279mg |
Protein: |
2g |
| Fiber: |
1g |
% Cal. from Fat: |
88% |
% Cal. from Carbs: |
12% |
|
|
|
Digg This Recipe
Del.icio.us - Save This Page
|
|
|
|
|
|
