Saturday, 8 June 2013

Wilted Arugula Salad Recipe

Radishes and tomato vegetables carry Christmasy red shade to this medley. But it’s so excellent, you will want have fun with it throughout the season.
Wilted Arugula Salad Recipe


    4 Wright® Brand Breads items, chopper
    5 oz. fresh arugula or baby spinach
    2 hard-cooked egg, chopped
    1 method leek (white portion only), very finely sliced
    1 method tomato, chopped
    4 radishes, very finely sliced
    1/4 cup cider vinegar
    4-1/2 tsp prepared mustard
    2 tsp sugar
    Sprint pepper


    In a huge container, prepare bacon over method heat until sharp. Eliminate to sponges with a placed spoon; strain, arranging 2 tbsps drippings.
    In a huge dish, merge the arugula, egg, leek, tomato and radishes. In a normal size dish, stir the white vinegar, mustard, glucose, spice up and arranged drippings. Drop over salad; throw to cover. Spread with bacon. Yield: 8 meals.

Nutritional Facts 1 cup is equal to 94 calorie consumption, 7 g fat (2 g soaked fat), 61 mg cholesterol, 151 mg salt, 5 g carbs, 1 g roughage, 4 g protein. Suffering from diabetes Exchanges: 1 veggie, 1 fat

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