Arugula, Mushroom, and Radish Salad

Name: Arugula, Mushroom, and Radish Salad
Yield: Serves 4 to 6
Ingredients: 2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups); 2 cups thinly sliced mushrooms; 1 cup shredded radish; 3 tablespoons olive oil; 1 1/2 tablespoons fresh lemon juice; Parmesan curls formed with a vegetable peeler

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4 to 6

Ingredients

2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)

2 cups thinly sliced mushrooms

1 cup shredded radish

3 tablespoons olive oil

1 1/2 tablespoons fresh lemon juice

Parmesan curls formed with a vegetable peeler

Preparation

In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan.

TagsSalad Arugula Leafy Greens Vegetable Mushroom Radish Root Vegetable Parmesan Cheese Dairy Side Starter Lunch Dinner Gluten Free Nut Free Vegetarian Quick Easy No-Cook Gourmet

Recipe notes

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