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Celiac, Gluten-free

Watercress and Tenderloin Salad with Arugula Vinaigrette

Arugula Vinaigrette


  • 1 tbsp (15 mL) gluten-free Dijon mustard
  • Juice of 1 lemon
  • 1 tbsp (15 mL) fresh horseradish, grated
  • 2 cups (475 mL) fresh arugula leaves, washed
  • 2 garlic cloves, diced
  • 1 cup (250 mL) olive oil
  • 1/4 cup (60 mL) water
  • Salt and pepper to taste


  1. Place all ingredients except olive oil in a blender. Purée on high for 30 seconds, then add olive oil in a steady stream until well combined.

See previous page for Watercress and Tenderloin Salad recipe.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

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