10 ARUGULA & MUSHROOM SALAD
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES
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.