Italian Arugula Salad Tell a Friend

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  • 2 tablespoons - Red wine vinegar
  • 2 tablespoons - Water
  • 2 tablespoons - Extra Virgin Olive Oil
  • 1/4 teaspoons - Table salt
  • 1/4 teaspoons - Black pepper, freshly ground
  • 8 cups - Arugula, baby leaves
  • 2 cups - Cremini mushrooms (aka baby bella), thinly sliced
  • 1 cups - Grape tomatoes, halved
  • 1/4 cups - Red Onion, uncooked, thinly sliced
  • 1 ounces - Parmesan cheese (Parmigiano Reggiano suggested), at room temperature
  • Directions:

    In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.

    Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of parmesan over each salad. Yields 1 salad per serving.

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    Category:  Salads

    Cuisine:  Italian

    Posted By:


    Posted On:

    May 5, 2020

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