Mushroom Salad

This Mushroom Salad features a delightful combination of earthy mushrooms, crisp greens, and a tangy dressing, making it a refreshing and nutritious dish. Perfect as a light lunch or a side, it showcases the natural flavors of its fresh ingredients.

Ingredients

• Button mushrooms - 150 grams, sliced
• Arugula - 50 grams
• Cherry tomatoes - 100 grams, halved
• Red onion - 30 grams, thinly sliced
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped

Steps

1. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the sliced mushrooms for about 5 minutes or until they are lightly browned.
2. Remove the mushrooms from heat and let them cool slightly.
3. In a large bowl, combine the arugula, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper to create the dressing.
5. Add the sautéed mushrooms to the large bowl with the greens and vegetables.
6. Drizzle the dressing over the salad and toss gently to combine all ingredients.
7. Sprinkle with fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms and tomatoes.
• High in vitamins A and C from arugula and cherry tomatoes.

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