Italian arugula salad

A basic salad that complements pizza, pasta, seafood, meats and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.

Total Time: 0:15
Prep: 0:15
Cook **:**
Serves **:** 4
Difficulty: Easy

2 Tbsp red wine vinegar
2 Tbsp water
2 Tbsp olive oil, extra virgin
1⁄4 tsp table salt
1⁄4 tsp black pepper, freshly ground
8 cups arugula, baby leaves
2 cups cremini mushrooms, also known as baby bella, thinly sliced
1 cup grape tomatoes, halved
1⁄4 cup uncooked red onions, thinly sliced
1 oz parmesan cheese, Parmigiano Reggiano suggested, at room temperature

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.

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. Yields 1 salad per serving.

Make sure to use a highly-flavored Parmesan cheese like Parmigiano Reggiano. It costs more than the Parmesan cheese you shake from a jar but for the same SmartPoints value, you get so much more flavor.

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