experiencelifemag.com Print › | Back › Purslane and Arugula Salad Makes four salads Presented by Conscious Cuisine July-August 2009 1/4 cup julienne red onion 1 medium tomato, seeds removed and finely chopped 1 1/3 cup julienne endive, white and red 1 cup torn arugula 1 cup chopped purslane 2 tsp. chiffonade basil 1/4 cup balsamic vinegar 2 tsp. extra virgin olive oil 1/4 tsp. freshly ground black pepper 1/4 tsp. sea salt 2 tsp. of balsamic syrup for garnish (optional) In a mixing bowl, toss all ingredients except balsamic syrup. Arrange salad on plate and drizzle with syrup. Per serving: Calories 60; protein 1 g; total fat 2.5 g; saturated fat 0 g; carbohydrates 8 g; dietary fiber 2 g; cholesterol 0 mg; sodium 160 mg

Purslane and Arugula Salad

Makes four salads

• 1/4 cup julienne red onion
• 1 medium tomato, seeds removed and finely chopped
• 1 1/3 cup julienne endive, white and red
• 1 cup torn arugula
• 1 cup chopped purslane
• 2 tsp. chiffonade basil
• 1/4 cup balsamic vinegar
• 2 tsp. extra virgin olive oil
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. sea salt
• 2 tsp. of balsamic syrup for garnish (optional)

In a mixing bowl, toss all ingredients except balsamic syrup. Arrange salad on plate and drizzle with syrup.

Per serving:
Calories 60; protein 1 g; total fat 2.5 g; saturated fat 0 g; carbohydrates 8 g; dietary fiber 2 g; cholesterol 0 mg; sodium 160 mg

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