Italian Arugula Salad
3
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A basic Italian salad to complement grilled pizza, pasta, seafood entrees and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.
Ingredients
Red wine vinegar
2 tbsp(s)
Water
2 tbsp(s)
Olive oil
2 tbsp(s), extra virgin
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Arugula
8 cup(s), baby leaves
Cremini mushrooms
2 cup(s), also known as baby bella, thinly sliced
Grape tomatoes
1 cup(s), halved
Red onion
¼ cup(s), sliced, thinly sliced
Parmesan cheese
1 oz, Parmigiano Reggiano suggested, at room temperature Counter
Instructions
1
In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
2
Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad.
3
Yields 1 salad per serving.
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