Photo: Iain Bagwell; Styling: Mary Clayton Carl
A lemon vinaigrette lightly coats Arugula and Mushroom Salad. Make this side salad to complement your favorite pizza.
Serves 4 (serving size: about 1 1/2 cups)
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1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup quartered mushrooms
6 ounces baby arugula
1 tablespoon shaved Parmigiano-Reggiano cheese
Combine vinegar, lemon juice, olive oil, salt, and pepper in a medium bowl, stirring with a whisk. Add mushrooms and arugula; toss gently to coat. Top with shaved Parmigiano-Reggiano cheese.
Fat 3 g
Satfat 0.6 g
Sodium 152 mg