Arugula Warm Mushroom Salad
268
Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.
Ingredients
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
onions
small, halved and sliced |
|
| 1 | pound |
mushrooms
white or cremini, quartered |
|
| 2 | cloves |
garlic
minced |
|
| 1 ½ | teaspoons |
thyme
freshly chopped, or or 1/2 teaspoon dried |
* |
| 3 | tablespoons |
sherry
dry |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground, or to taste |
* |
| 8 | cups |
arugula (roquette)
(Rocket in the UK) or substitute baby spinach |
|
| 2 | tablespoons |
Parmesan cheese
|
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add onion and cook until softened, about 3 minutes.
Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
Add garlic and thyme and stir until fragrant, about 30 seconds.
Add sherry and cook until mostly evaporated, about 3 minutes.
Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more.
Pour over greens in a large bowl and toss to coat.
Sprinkle with Parmesan.
Nutrition Facts
Serving Size 129g (4.6 oz)Amount per Serving
Calories 8158% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 1mg
0%
Sodium 176mg
7%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
6%
Sugars g
Protein
8g
Vitamin A 7%
•
Vitamin C 14%
Calcium 5%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
