Arugula Salad with Roasted Red Pepper Vinaigrette

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)

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.