Arugula, Basil And Baby Spinach Salad Recipe - Cooking Index
Arugula, Basil And Baby Spinach Salad Recipe - Cooking Index
| 3 cups | Baby spinach leaves - stems trimmed | |
| 2 cups | Arugula leaves - stems trimmed | |
| 1 cup | Basil leaves | |
| 2 tablespoons | Very thinly-sliced red onion | |
| 7 | Cherry tomatoes - sliced | |
| 1 tablespoon | Olive oil | |
| 1 tablespoon | Balsamic vinegar | |
| 1 1/2 teaspoons | Red wine vinegar | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Wash and dry spinach, arugula and basil and chill. Combine chilled spinach, arugula and basil with onion and tomatoes in large bowl.
Whisk olive oil, balsamic vinegar and red wine vinegar in small bowl. Pour over salad and toss. Season to taste with salt and pepper and toss again.
This recipe yields 4 servings.
Each serving: 54 calories; 113 mg sodium; 0 cholesterol; 4 grams fat; 5 grams carbohydrates; 2 grams protein; 0.60 gram fiber.
Source:
The Los Angeles Times, 10-06-1999
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