WARM ARUGULA AND MUSHROOM SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
- Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
- Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
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Jonas Malatji
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making it again.
sayem miah
[email protected]This salad was a disappointment. The mushrooms were tough and the dressing was too vinegary.
Cyndi Tremblay
[email protected]I found this salad to be a bit bland. It needed more seasoning.
Netty Mugwambani
[email protected]This salad is a bit too oily for my taste.
Jennifer Musya
[email protected]I'm not a fan of mushrooms, but I loved this salad! The arugula and parmesan cheese really balanced out the mushroom flavor.
zaheer zabi
[email protected]This salad is a great way to use up leftover mushrooms.
Isreal Akpoguma
[email protected]I love this salad! It's the perfect balance of sweet and savory.
Sheif Pro
[email protected]This salad is so flavorful and easy to make. I'll definitely be making it again.
Saleem Mahar Pakistani
[email protected]I love the combination of arugula and mushrooms in this salad. It's a great way to get your daily dose of greens.
Nasar Ali
[email protected]This salad is the perfect side dish for a summer barbecue. It's light and refreshing, and the balsamic vinegar dressing adds a nice tang.
Mubarak hussen Hussen
[email protected]I added some grilled chicken to this salad and it was delicious! It's a great way to get a healthy and flavorful meal on the table in no time.
Aniyah Gonzalez
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever mushrooms I have on hand.
Anthony Cambridge
[email protected]I'm not usually a fan of arugula, but this salad changed my mind. The mushrooms and parmesan cheese really mellowed out the arugula's bitterness. I'll definitely be making this salad again.
Babar Mir
[email protected]This salad was a huge hit at my dinner party! The flavors of the arugula, mushrooms, and parmesan cheese were perfectly balanced. I also loved the addition of the balsamic vinegar and olive oil dressing.