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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

Arugula and Mushroom Salad

A lemon vinaigrette lightly coats Arugula and Mushroom Salad. Make this side salad to complement your favorite pizza.

Cooking Light MARCH 2013

  • Yield: Serves 4 (serving size: about 1 1/2 cups)

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 42
  • Fat: 3g
  • Saturated fat: 0.6g
  • Sodium: 152mg
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Arugula and Mushroom Salad recipe

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