10 ARUGULA & MUSH­ROOM SALAD

MAKES 4 TO 6 SERV­INGS HANDS-ON TIME 10 MIN­UTES TO­TAL TIME 10 MIN­UTES

Canadian Living - - Real Life Made Simple -

In this light Ital­ian salad, pep­pery arugula and sliced mush­rooms come alive with a driz­zling of lemony vinai­grette and a sprin­kling of sharp Parme­san shav­ings. It’s the per­fect side for any en­trée and a tasty top­per for piz­zas and sand­wiches, in­clud­ing our very own pi­ad­ina (find the recipe on page 85).

2 tbsp ex­tra-vir­gin olive oil 1 tsp lemon zest 5 tsp lemon juice pinch each salt and pep­per 1 142 g pkg baby arugula (about 10 cups) 2 crem­ini or white mush­rooms, thinly sliced ¼ cup shaved Parme­san cheese

In large bowl, whisk to­gether oil, lemon zest, lemon juice, salt and pep­per. Add arugula, mush­rooms and Parme­san; toss to coat.

PER EACH OF 6 SERV­INGS about 59 cal, 2 g pro, 5 g to­tal fat (1 g sat. fat), 2 g carb (trace di­etary fi­bre, 1 g sugar), 1 mg chol, 84 mg sodium, 41 mg potas­sium. % RDI: 6% cal­cium, 3% iron, 6% vit A, 9% vit C, 1% fo­late.

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