Mushroom Arugula Salad with Lemon Vinaigrette
Mushroom Arugula Salad with Lemon Vinaigrette
Ingredients
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1 garlic, clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Mushrooms
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad
- 5 ounces arugula, washed and dried
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup Parmesan cheese, shaved
- 1/4 cup pine nuts, toasted
Instructions
- 1
Prepare the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
⏱️ 5 min
- 2
Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are tender and browned, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper during the last minute of cooking. Remove from heat and let cool slightly.
⏱️ 7 min
- 3
Assemble the Salad: In a large salad bowl, combine the washed arugula, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min
- 4
Combine and Dress: Add the slightly cooled sautéed mushrooms to the salad bowl. Pour the prepared lemon vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 5
Garnish and Serve: Divide the salad among four plates. Garnish each serving with shaved Parmesan cheese and toasted pine nuts. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Arugula Salad with Lemon Vinaigrette
Ingredients
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1 garlic, clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Mushrooms
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad
- 5 ounces arugula, washed and dried
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup Parmesan cheese, shaved
- 1/4 cup pine nuts, toasted
Instructions
- 1
Prepare the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
⏱️ 5 min - 2
Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are tender and browned, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper during the last minute of cooking. Remove from heat and let cool slightly.
⏱️ 7 min - 3
Assemble the Salad: In a large salad bowl, combine the washed arugula, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min - 4
Combine and Dress: Add the slightly cooled sautéed mushrooms to the salad bowl. Pour the prepared lemon vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Garnish and Serve: Divide the salad among four plates. Garnish each serving with shaved Parmesan cheese and toasted pine nuts. Serve immediately.
⏱️ 1 min