Arugula Salad with Carrot and Yellow Pepper



  1. 4 teaspoons white-wine vinegar
  2. 1/2 cup olive oil
  3. 10 cups loosely packed bite-size pieces of leaf lettuce, rinsed and spun dry
  4. 3 cups arugula, course stems discarded and the leaves rinsed and spun dry
  5. 1/2 cup grated carrot
  6. 1/2 cup julienne strips of yellow bell pepper


  1. In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  2. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.