Popular Features:
View Cart

Arugula, Mushroom and Walnut Salad

 
Arugula, Mushroom and Walnut Salad
default recipe image
photo credit: Ev Thomas
Recipe for Arugula, Mushroom and Walnut Salad by Uberto Creatini, Food & Wine Magazine
  • PrepN/A |
  • TotalN/A |
  • Serves6-8
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 cup walnut pieces (4 ounces)
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons full-bodied red wine
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground pepper
    • 16 cups packed arugula leaves (3/4 pound)
    • 1/2 pound white or cremini mushrooms, stems trimmed, thinly sliced

Instructions

1. Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.

2. In a bowl, whisk the olive oil with the wine. Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts. Add the dressing and toss to coat. Serve on salad plates.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes