Recipes Included On This Page Fiaschetteria Beltramme's Arugula Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* 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, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -