Italian Arugula Salad
- Total Time
A basic salad that complements pizza, pasta, seafood, meats and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.
red wine vinegar2 Tbsp
olive oil2 Tbsp, extra virgin
table salt¼ tsp
black pepper¼ tsp, freshly ground
arugula8 cup(s), baby leaves
Cremini mushrooms2 cup(s), also known as baby bella, thinly sliced
grape tomatoes1 cup(s), halved
uncooked red onion(s)¼ cup(s), sliced, thinly sliced
parmesan cheese1 oz, 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.