Salads

Warm mushroom arugula salad

Kirsten Ross
March 31, 2014
10

Peppery arugula and baked, golden mushrooms give salad a makeover for fall. Top with shaved parmesan, and serve.

4
4 85-g pkg oyster mushrooms
1/3 cup olive oil
2 tbsp bread crumbs
2 tbsp finely grated parmesan
2 tbsp balsamic vinegar
1 tsp honey
1/4 tsp salt
6 cups packed baby arugula
shaved parmesan (optional)
POSITION oven rack in bottom third of oven. Preheat to 425F. TEAR large mushrooms in half, then toss with 2 tbsp oil on a baking sheet. Sprinkle with bread crumbs and grated parmesan. BAKE in bottom third of oven until mushrooms are golden, 10 to 12 min. WHISK vinegar with remaining 1/4 cup olive oil, honey and salt in a small bowl. Season with fresh pepper. Divide arugula among 4 dinner plates. Top with mushrooms and garnish with shaved parmesan. Drizzle with balsamic vinaigrette.
Nutritions

Calories
227

Sodium
320mg
13% DV

Fat
19g
29% DV

Protein
4g
8% DV

Carbs
8g
3% DV

Fiber
1g
4% DV
Mixed

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Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV