A lemon vinaigrette lightly coats Arugula and Mushroom Salad. Make this side salad to complement your favorite pizza.
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
How to Make It
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.
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It's a basic side salad. Not much else to say. It's tasty and easy. I'd make it again when I need a super simple side salad. One piece of advice - double the dressing. As a general rule, all of Cooking Light's salads have about half as much dressing as they need.