Italian Parsley And Arugula Salad With Mushrooms And Parmesan Recipe
Servings: 4
Ingredients
- 1 c. Italian parsley leaves - (loosely packed) washed, spun dry
- 1 c. Arugula - (loosely packed) washed, spun dry
- 4 x Hard white cultivated mushrooms sliced thin
- 1 dsh Salt
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 1 1/2 tsp Fresh lemon juice Freshly-grnd black pepper to taste
- 1/4 c. Thinly-sliced red onions soaked in ice water 15 min, liquid removed Parmesan cheese shaved thin curls
Directions
- In a large bowl toss the parsley, arugula and mushrooms with the salt. Add in the oil and toss well. Add in the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add in to each portion some of the onions and Parmesan curls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 40 | |
| Calories from Fat 31 | 78% |
| Total Fat 3.57g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 148mg | 4% |
| Total Carbs 1.75g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.52g | 0% |
| Protein 1.05g | 2% |
