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.

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.

Chef'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.

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Ratings & Reviews

Simple, tasty

mandofan
May 11, 2017
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.  

mathlete13's Review

mathlete13
October 25, 2013
I have made this salad twice in two days. The salad is nice and light and the lemony dressing is perfect with the peppery arugula.