Mushroom & Arugula Salad


  • 1 container Superior Fresh Baby Arugula

  • 1 carton baby bella mushrooms, sliced

  • 2 shallots, thinly sliced

  • 1 garlic clove, minced

  • 1 tbsp. fresh oregano, chopped

  • 1 tbsp. fresh thyme, chopped

  • 1 tbsp. lemon juice

  • 1 tbsp. olive oil

  • 1 tbsp. red wine vinegar

  • 1/4 cup shaved parmesan

  • Salt & pepper


  1. Over medium-high heat, heat olive oil in sauté pan.

  2. Add mushrooms to pan and let them begin to cook. Add salt and pepper to taste. After a few minutes, add in the shallots and garlic, cook an additional 5 minutes.

  3. In a large bowl, combine lemon juice, red wine vinegar, and fresh herbs. Add cooked mushrooms and toss until coated.

  4. Add in arugula and toss together, add more salt and pepper to taste.

  5. Serve warm with shaved parmesan cheese on top.

SaladsKylie Gappa