Italian arugula salad
3
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
This basic salad is a good one to have in your dinner rotation as it complements pizza, pasta, seafood, meats, chicken, and more. Whisk together the homemade vinaigrette in the bowl you plan to serve the salad in, so that you can avoid having to wash another bowl. If arugula’s too peppery for your taste, use baby spinach leaves instead. 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 it provides so much more flavor, and a wedge will stay fresher longer when stored properly in your fridge than the pre-grated varieties.
Ingredients
Red wine vinegar
2 Tbsp
Water
2 Tbsp
Olive oil
2 Tbsp, extra virgin
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Arugula
8 cup(s), baby leaves
Cremini mushroom
2 cup(s), sliced, 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
