Italian Arugala Salad

By robinp_3

Ingredients

• POINTS® Value: 3
• Servings: 4
• Preparation Time: 10 min
• Cooking Time: 0 min
• Level of Difficulty: Easy
• Works with Simply Filling
• A basic salad that complements pizza, pasta, seafood, meats and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.
• Ingredients
• 2 Tbsp red wine vinegar
• 2 Tbsp water
• 2 Tbsp olive oil, extra virgin
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 8 cup(s) arugula, baby leaves
• 2 cup(s) cremini mushrooms, also known as baby bella, thinly sliced
• 1 cup(s) grape tomatoes, halved
• 1/4 cup(s) red onion(s), thinly sliced
• 1 oz Parmesan cheese, Parmigiano Reggiano suggested, at room temperature

Details

Adapted from weightwatchers.com

Preparation

Step 1

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.
Notes
Make sure to use a highly-flavored Parmesan cheese like Parmigiano Reggiano. It costs more than the Parmesan cheese you shake from a jar but for the same POINTS values, you get so much more flavor.