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Mushroom and Arugula Salad
Experience a delightful burst of flavors with this Mushroom and Arugula Salad, where the earthy richness of sautéed mushrooms meets the peppery zing of fresh arugula. This vibrant dish is not just a treat for your taste buds; it also offers a beautiful medley of colors and textures that make it perfect for any occasion. Historically, arugula has been cherished since Roman times for its peppery taste and health benefits, making this salad a refreshing nod to culinary traditions.
Servings: 4
Ingredients
- Salt
- to taste
- Black pepper
- to taste
- Lemon juice
- 2 tablespoons, freshly squeezed
- Extra virgin olive oil
- 3 tablespoons
- Parmesan cheese
- 1/4 cup, grated
- Red onion
- 1/2, thinly sliced
- Cherry tomatoes
- 1 cup, halved
- Arugula
- 4 cups, washed and dried
- Mushrooms
- 8 ounces, sliced (preferably cremini or button mushrooms)
Instructions
- Heat a skillet over medium heat. Add a drizzle of olive oil.
- Once hot, add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper while cooking.
- In a large bowl, combine the sautéed mushrooms, arugula, halved cherry tomatoes, and thinly sliced red onion.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
- Sprinkle the grated Parmesan cheese over the top just before serving.
- Serve immediately to enjoy the freshness of the ingredients.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 10 minutes • Cook Time: 10 minutes • Calories: 180 • Fat: 14g • Carbs: 8g • Protein: 5g • Sodium: 250mg • Sugar: 3g
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