Arugula Salad With Balsamic Dressing

Ingredients

• 1 tablespoon Dijon-style mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon cold water
• ⅔ cup olive oil
• ½ pound arugula leaves
• ¾ cup coarsely chopped red onion
• 2 hard-cooked eggs
• coarsely chopped Garlic croutons (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    384 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 93 milligrams cholesterol; 97 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
2. Beat the mixture vigorously while adding the oil.
3. Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
4. Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons

15 minutes