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Italian Arugula Salad

Discussion in 'Food Recipes' started by Donna - dsw, Apr 30, 2010.

  1. Donna - dsw

    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.

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