"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Arugula and Tomato Salad Recipe

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This recipe for Arugula and Tomato Salad, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bryna Ram
Added: Saturday, September 27, 2008


1/2 lb arugula leaves
3 ripe plum tomatoes, sliced
1 c. coarsely chopped red onion
1/2 c. finely chopped Italian parsely
2 tb. red-wine vinegar
salt and freshly ground pepper to taste
4 tb. olive oil

Pick over arugula leaves and discard tough stems.
Rinse and drain leaves well.
Pat leaves dry.
Place arugula tomatoes, onions and parsley in salad bowl.
Place vinegar in small bowl and add salt and pepper.
Start beating while gradually adding the oil.
Pour sauce over the salad, toss and blend well.

Serves 4




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