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Ingredientes
- 1 c. Loosely packed italian parsley leaves, washed and spun dry
- 1 c. Loosely packed arugula, washed and spun dry
- 4 x Hard white cultivated mushrooms, sliced thin
- 1 dsh Salt
- 1 Tbsp. Extra virgin extra virgin olive oil
- 1 1/2 tsp Fresh lemon juice Freshly grnd black pepper
- 1/4 c. Thinly sliced red onions, soaked in ice water for 15 min and liquid removed Parmesan cheese, shaved with a vegetable peeler into thin curls
Direcciones
- In a large bowl toss the parsley, arugula and mushrooms with the salt. Add in the oil and toss well. Add in the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and to each portion with some of the onions and Parm esan curls.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 210g | |
| Calories 176 | |
| Calories from Fat 126 | 72% |
| Total Fat 14.31g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 651mg | 19% |
| Total Carbs 10.75g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.56g | 3% |
| Protein 4.59g | 7% |
