Italian Arugula Salad

3
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
A basic salad that complements pizza, pasta, seafood, meats and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.

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(s)

2 cup(s), also known as baby bella, thinly sliced

grape tomatoes

1 cup(s), halved

uncooked red onion(s)

¼ cup(s), sliced, thinly sliced

parmesan cheese

1 oz, Parmigiano Reggiano suggested, at room temperature

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. Yields 1 salad per serving.

Notes

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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