Recipe for Italian Parsley and Arugula Salad with Mushrooms and Parmesan

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Yield:

Ingredients:

Amount	Ingredient
1 cup	Italian parsley leaves - (loosely packed) washed, spun dry
1 cup	Arugula - (loosely packed) washed, spun dry
4 x	Firm white cultivated mushrooms sliced thin
1 dsh	Salt
1 tbl	Extra-virgin olive oil
1/2 tsp	Fresh lemon juice
	Freshly-ground black pepper to taste
1/4 cup	Thinly-sliced red onions soaked in ice
	water 15 minutes, drained

Instructions:

Instructions: In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

This recipe yields 4 servings.

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