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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Big Arugula Salad with Vinaigrette Recipe

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This recipe for Big Arugula Salad with Vinaigrette is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb Arugula, washed, dried
2 lb Curly Kale, deribbed, washed, torn, dried
1 lb Celery, washed, dried, medium dice
2 Cup Golden Raisins
2 1/2 Cup Kalamata Olives, pitted, and coarsely chopped
6 ea Ripe Avocado, quartered, sliced, drizzled with lemon juice

For Dressing:
1/2 Cup Shallots, minced
1/4 Cup Dijon Mustard
3/4 Cup Balsamic Vinegar
1/4 Cup Water
2 Cup Blended Olive Oil
2 tsp Salt
1 tsp Ground Black Pepper
Directions:
Directions:
"1. Wash and spin dry the arugula and kale; derib and tear the kale into smaller pieces; break down by massaging a bit to soften.
2. Place Lettuce mixture in quick pix containers and garnish with remaining salad ingredients, placing each garnish next to each other off to the side, ¼ of avocado sliced per salad.
3. For dressing, add shallots, mustard, balsamic, salt and pepper and whisk to combine. Slowly pour 6 tablespoons extra-virgin olive oil (almost drop by drop) into the mixture, whisking as you go to incorporate and create a creamy, emulsified finish.
4. Add dressing to salad or serve in 2-ounce soufflé cup on side of quik pik salad."
Number Of Servings:
Number Of Servings:
24

 

 

 

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