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Photo of Italian Arugula Salad by WW

Italian Arugula Salad

3
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
A basic Italian salad to complement grilled pizza, pasta, seafood entrees and more. If arugula’s too peppery for your taste, use baby spinach leaves instead.

Ingredients

Red wine vinegar

2 tbsp(s)

Water

2 tbsp(s)

Olive oil

2 tbsp(s), extra virgin

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Arugula

8 cup(s), baby leaves

Cremini mushrooms

2 cup(s), also known as baby bella, thinly sliced

Grape tomatoes

1 cup(s), halved

Red onion

¼ cup(s), sliced, thinly sliced

Parmesan cheese

1 oz, Parmigiano Reggiano suggested, at room temperature Counter

Instructions

  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.
  2. 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.
  3. Yields 1 salad per serving.

Notes

Make sure to use a highly-flavoured 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 flavour.

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