Italian Arugula Salad

By carvalhohm2

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 mushroom(s), also known as baby bella, thinly sliced
• 1 cup(s) grape tomatoes, halved
• 1/4 cup(s) (sliced) uncooked red onion(s), thinly sliced
• 1 oz parmesan cheese, Parmigiano Reggiano suggested, at room temperature

Details

Servings 3
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.

Serves 4

WW Points Plus: 3

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 PointsPlus values, you get so much more flavor.