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IACP



Fresh Mushroom & Arugula Salad

SERVES: 4 • PREP TIME: 10 minutes

HELPING HANDS: Kids can help mix the mushrooms with the dressing.
4
1
4


1/2
2
1/4
dash
ounces arugula, rinsed and spun dried
pound white mushrooms, sliced very thin
ounces shaved Parmesan cheese

For the Dressing:
cup extra-virgin olive oil
tablespoons fresh lemon juice
teaspoon sea salt
freshly ground pepper

Prepare the Dressing:
In a small bowl, whisk the olive oil with the lemon juice, salt and pepper until thoroughly mixed.

Toss the arugula with half of the dressing. Divide evenly among 4 salad plates. Toss the mushrooms with the Parmesan and remaining dressing. Taste and adjust for salt and pepper. Spoon mushrooms onto arugula. Serve immediately.


 
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