From Chow Bella
For the dressing:
3/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 jarred roasted red pepper, drained and chopped
1 clove garlic, minced
1 tsp dried basil
salt and pepper, to taste
1. Combine all ingredients in a food processor blender. Blend until smooth. Serve as a dip or salad dressing
Servings per recipe:10
Per serving
Calories: 155.7
Fat: 16.2 g
Saturated fat: 2.2 g
Cholesterol: 0 mg
Sodium: 30.1 mg
Carbohydrate: 3.4 g
Fiber: 0.1 g
Sugars: 0 g
Protein: 0 g
For the salad:
Printable Recipe
8 cups arugula leaves
2 cups sliced white button mushrooms
8 radishes, thinly sliced
4 tbsp toasted pine nuts
Roasted red pepper vinaigrette (above)
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1. Either in a large salad bowl or among salad plates, arrange all the ingredients. Drizzle with as much dressing as you would like and serve immediately. Makes 4 large dinner salads or 8 side salads.