Italian Arugula Salad

Donna - dsw

Well-Known Member
Italian Arugula Salad

light meals

POINTS® Value: 3
Preparation Time:
10 min
Cooking Time:
0 min
Level of Difficulty:
Works with Simply Filling

A basic salad that complements pizza, pasta, seafood, meats and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.


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


· 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.

· 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.