Best Arugula Salad Recipe
This arugula salad recipe with a simple balsamic vinaigrette is tossed with sliced mushrooms, candied nuts and shaved cheese.
Servings: 4 servings
Ingredients
- 5 ounces arugula
- 8 ounces baby bella mushrooms sliced
- ⅔ cup candied walnuts
- 1 small block pecorino romano cheese about ¼ pound
- 1 large garlic clove finely minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large salad bowl, add arugula, sliced mushrooms and candied walnuts.
- In a smaller bowl, add garlic, balsamic, olive oil, salt and pepper to taste. Whisk together until well combined. Taste vinaigrette to make sure you like the vinegar-to-olive-oil ratio. Some balsamic vinegars are more “tart” than others.
- Pour dressing over arugula and toss until combined.
- Serve on salad plates. Use a veggie peeler to garnish each salad with pecorino shavings. Sprinkle with cracked black pepper.
Video
Notes
- Don't like mushrooms? Leave them out!
- Feel free to use spinach if you don't have arugula on hand.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 249mg | Potassium: 408mg | Fiber: 2g | Sugar: 9g | Vitamin A: 893IU | Vitamin C: 6mg | Calcium: 215mg | Iron: 1mg