Parsley and Arugula Salad

Parsley and Arugula Salad

Serving Size : 6 Active Preparation Time :0:30

Categories : Salad

Amount Measure Ingredient -- Preparation Method

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1 clove garlic -- halved

4 slices white bread -- cut into bite-sized pieces

3 ounces arugula

3 ounces baby spinach

1 ounce flat leave parsley -- leaves only

3 tablespoons salted capers -- rinsed and dried

1 1/2 ounces parmesan cheese -- shaved

For the dressing:

1 1/2 ounces black olive paste

1 clove garlic -- finely chopped

1 teaspoon dijon mustard (smooth)

5 tablespoons olive oil

2 teaspoons balsamic vinegar

black pepper

For the dressing: Whisk the black olive paste, garlic and mustard together in a mixing bowl. Gradually whisk in the olive oil, then the vinegar. Adjust the seasoning to taste with pepper; the dressing should be sufficiently salty already and not need any additional salt.

Preheat the oven to 375 degrees. Rub the cut sides of the garlic clove over the bread and cut or tear the slices into bite-size croutons. Toss them in the olive oil and place on a small baking tray. Bake in the oven for 10 - 15 minutes, stirring once, until golden brown. Cool on a paper towel.

Mix the washed arugula, baby spinach, and parsley in a large salad bowl.

Heat a shallow layer of olive oil in a frying pan. Add the capers and fry briefly until crisp. Scoop out and drain on a paper towel.

Toss the dressing and croutons into the salad and divide it among six individual bowls or plates.

Scatter the cheese shavings and the fried capers over the top of the salad and serve immediately.

Per Serving (excluding unknown items): 180 Calories; 14g Fat (69.6% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 224mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.

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