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FareShare Gazette Recipes -- February 1999 - F's

 

 

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Fiaschetteria Beltramme's Arugula Salad

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* Exported from MasterCook *
  Fiaschetteria Beltramme's Arugula Salad
Recipe By : Verdura by Viana La Place (William Morrow)
Serving Size : 2 Preparation Time :0:10
Categories : Appetizers               Salads
             Vegetarian               Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  2 handfuls very fresh arugula
  Salt -- to taste
  Extra-virgin olive oil
  2 thick lemon wedges
The simple and exquisite salad is from one of cookbook author Viana
La Place's favorite Roman restaurants, Fiaschetteria Beltramme.
1. Cut off the thick stems at the base of the arugula leaves.
Gently wash and dry the leaves. Place them in a big bowl and
sprinkle with salt to taste. Drizzle with olive oil to lightly
coat the arugula. Toss gently.
2. Divide the arugula between two simple white bowls. Place a
chunk of lemon in each. Each person squeezes lemon over the
salad according to taste.
PER SERVING: 29 calories, 2 grams protein, 8 grams carbohydrate,
0.4 grams fat, 7 percent calories as fat, 2.4 grams fiber, no
cholesterol, 11 milligrams sodium.
Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald
<mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net
Contributed to FareShare, February 10, 1999, Y2V2-9
PatHanneman at kitpath@earthlink.net
Formatted in MasterCook by Art Guyer, 
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