Italian Arugula Salad light meals POINTSÂ® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy Works with Simply Filling A basic salad that complements pizza, pasta, seafood, meats and more. If arugulaâ€™s too peppery for your taste, use baby spinach leaves instead. Ingredients 2 Tbsp red wine vinegar 2 Tbsp water 2 Tbsp olive oil, extra virgin 1/4 tsp table salt 1/4 tsp black pepper, freshly ground 8 cup(s) arugula, baby leaves 2 cup(s) cremini mushrooms, also known as baby bella, thinly sliced 1 cup(s) grape tomatoes, halved 1/4 cup(s) red onion(s), thinly sliced 1 oz Parmesan cheese, Parmigiano Reggiano suggested, at room temperature Instructions Â· 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. Â· 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 Â· 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 POINTS values, you get so much more flavor.