Italian parsley and arugula salad

Yield: 1 Servings

Measure Ingredient
1 cup Loosely packed italian parsley leaves, washed and spun dry
1 cup Loosely packed arugula, washed and spun dry
4 \N Firm white cultivated mushrooms, sliced thin
1 dash Salt
1 tablespoon Extra virgin olive oil
1½ teaspoon Fresh lemon juice
\N \N Freshly ground black pepper
¼ cup Thinly sliced red onions, soaked in ice water for 15 minutes and drained
\N \N Parmesan cheese, shaved with a vegetable peeler into thin curls

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and to each portion with some of the onions and Parm esan curls.

Yield: 4 servings

Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997

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