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Arugula and Mushroom Salad

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: about 1 1/2 cups)
A lemon vinaigrette lightly coats Arugula and Mushroom Salad. Make this side salad to complement your favorite pizza.

Ingredients

  • 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

Nutrition Information

  • calories 42
  • fat 3 g
  • satfat 0.6 g
  • sodium 152 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.