Gluten-Free Mixes and Italian Family Recipes

Fresh Mushroom & Arugula Salad


March 6, 2015

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 4


4 ounces arugula, rinsed and spun dried

1 pound white mushrooms, sliced very thin

4 ounces shaved Parmesan cheese

For the Dressing:

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon sea salt

dash freshly ground pepper


Prepare the Dressing:

In a small bowl, whisk the olive oil with the lemon juice, salt and pepper until thoroughly mixed.

Toss the arugula with half of the dressing. Divide evenly among 4 salad plates. Toss the mushrooms with the Parmesan and remaining dressing. Taste and adjust for salt and pepper. Spoon mushrooms onto arugula. Serve immediately.

HELPING HANDS: Kids can help mix the mushrooms with the dressing.