Rachel Cooks

Arugula, Mushroom and Parmesan Salad {guest post}

Today I have a guest post from the fabulous Bree of Skinny Mommy. She’s talented, adorable and an entrepreneur. All with two kiddos! How she does it is beyond me.

Make sure to browse her great recipes including Kale Chop Salad, Avocado & Spinach Breakfast Panini, and Corn and Potato Chowder.

She also provides great tips for feeding your kids healthy foods. Thanks for guest posting today, Bree…I can’t wait to get this salad in my belly!

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Hello! My name is Bree and I am visiting Rachel Cooks from www.skinnymommy.com. When Rachel asked me to do a guest post for her because she was going to be busy adjusting to be having two little ones at home, of course I gave a resounding, “YES!” First, because I adore her blog (especially all the fun interviews), but secondly because I can so relate. I am still adjusting to having two kids 2 ½ years later ;).

I decided to share this yummy salad because I remember after I had kids everyone came bearing casseroles. Don’t get me wrong I really, really appreciated them. But let’s face it, I didn’t want to look six months pregnant anymore so the three-layered meat lasagnas though tasty were not helping my cause. I sent Andy to the grocery store to load up on fresh fruit and greens!

I think this salad is perfect for entertaining or making it into a single serving for lunch.

I hope you like it.

Congrats Rachel and thanks for having me!

XO,
Bree

Here’s What You Need:
1 bag of pre-washed arugula*
White mushrooms sliced (About ½ the little crate)
Shaved parmesan or other hard Italian Cheese
Homemade croutons*

Dressing:
1/4 cup extra virgin olive oil
¼ cup of grated parmesan
1/4 tsp each course sea salt and black pepper
Juice of 1 lemon

Here’s What You Do:
Make the dressing by adding it to a jar a shaking it well. Construct the salad and then pour the dressing on right before serving.
*To make homemade croutons (Yum!): Cut old whole grain or wheat bread into cubes and coat with olive oil, salt and pepper and bake on a baking sheet covered in parchment for about 15 minutes or until they turn golden brown and crispy. Toss a few minutes. You will never want to eat store bought ones again!

Come visit Skinny Mommy on Facebook!

 

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Thanks Bree! Cannot wait to try this salad!

   
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

4 Responses to “Arugula, Mushroom and Parmesan Salad {guest post}”

  1. Jennifer @ Mother Thyme — January 18, 2013 at 7:37 am

    Great guest post, I adore Bree! This salad looks fantastic. I love that dressing!

  2. Bree {Skinny Mommy} — January 18, 2013 at 10:04 am

    Thanks Rachel for inviting me! I hope everything is going great with the baby! :)

  3. Alex @ Intoxicology101 — January 21, 2013 at 9:03 pm

    Not a huge fan of arugula but your photos make it look so tempting. Going to save this one for later. Cheers.

  4. Healthy Eating Restaurant Mississauga — January 24, 2013 at 7:12 am

    Definitely she is really genius and superb cooking master for healthy food especially for kids because i love this salad for good kids health. Thanks a lot for posting this amazing salad recipe and now i would like to make this salad as soon as possible.

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