Perfect for entertaining or a simple lunch, Arugula Salad with Parmesan and Mushrooms has a lemony vinaigrette and homemade crispy croutons. 

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.

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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Front view of salad on white plate with Parmesan cheese and white wine bottle in background.

Hello! My name is Bree and I am visiting Rachel Cooks from Skinny Mommy. 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!

Closeup of salad on white plate.

Front view of salad on white plate with Parmesan cheese and white wine bottle in background.

Arugula, Mushroom and Parmesan Salad

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Perfect for entertaining or a simple lunch, Arugula Salad with Parmesan and Mushrooms has a lemony vinaigrette and homemade crispy croutons. 

Ingredients

Salad

  • 1 bag of pre-washed arugula
  • 4 oz. white mushrooms, sliced
  • 1 oz. shaved Parmesan 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

Instructions

  1. Combine dressing ingredients in small jar. Shake well.
  2. Construct the salad on individual serving plates. Pour the dressing on right before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 355mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 5g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Front view of salad on white plate with Parmesan cheese and white wine bottle in background.

 

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Thanks Bree! Cannot wait to try this salad!