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The Washington Post

Simple Summer Purslane and Arugula Salad

Simple Summer Purslane and Arugula Salad 6.000
Jun 19, 2002

This is my idea of the perfect summer side salad. Those nights when you want to add some substance, top it with cold, sliced roast beets or bell peppers, chopped hard-boiled eggs, thinly sliced red onion, cold fish or chicken and so on.


Servings: 6
Ingredients
  • For the vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 clove garlic, minced or mashed
  • For the salad
  • 5 cups purslane, washed and dried
  • 5 cups arugula leaves, washed, dried and coarsely chopped
  • 2 large ripe tomatoes, chopped
  • Salt
  • Freshly ground black pepper

Directions

In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard and garlic. Shake well; set aside.

In a large bowl, toss the purslane and arugula. Drizzle with some of the vinaigrette and toss again. Add the tomatoes, season with salt and pepper to taste and toss very gently. Transfer to a serving bowl or platter and serve immediately.


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Tested by Lisa Cherkasky.

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E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving:: 112


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 67mg 3%

Total Carbohydrates: 6g 2%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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