Italian Arugula salad, soy-wasabi shrimp and scallop skewers, jerk chicken thighs with mango salsa, grilled vegetable gazpacho

Italian Arugula Salad

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light meals

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of 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


	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

Instructions

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.

light meals

Ingredients

Instructions

Notes

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