Arugula Salad with Zesty Marinated Mushrooms
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Arugula Salad with Zesty Marinated Mushrooms
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| Servings | Prep Time |
| 4people | 10minutes |
| Passive Time |
| 30minutes |
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Ingredients
- 4cups arugula lettuce
- 1cup sliced portobella mushrooms
- 6tablespoons olive oilplus 1-teaspoon, seperated
- 2tablespoons Tamarigluten-free
- 1-2 minced garlic cloves
- 3teaspoons freshly grated ginger
- Regianno Parmeseangrated or slivered over salad
- 1/2teaspoon corse sea salt
- 1/2small avocado, slicedoptional
Instructions
Mushroom Maridade
- In a medium bowl, whisk together Tamari, garlic, ginger, and olive oil until combined. Add mushrooms and coat completely with sauce. Marinate for 30 minutes or more, coating the mushrooms with sauce as it marinates.
Assemble Salad
- Just before serving, place arugula in a mixing bowl and drizzle 1 teaspoon olive oil, and 1/2 teaspoon salt over arugula and toss to coat leaves. Separate arugula into individual serving bowls or a large serving platter.
- Gently sprinkle mushrooms over top of lettuce, making sure to layer them through the lettuce evenly.
- Shred desired amount of parmesan over the top of the mushrooms and lettuce. Top with avocado slices (optional).
- Serve immediately or chill until ready to serve.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com