Cook time minutes
- 5 oz Bag of Already Washed and Dried Arugula
- 3 Tbsp of Extra Virgin Olive Oil
- 2 Tbsp of Fresh Lemon Juice
- ½ Small Red Onion, thinly sliced
- 1 tsp Dijon Mustard
- 4 oz of Fresh, Thinly Sliced White Button Mushrooms
- Salt & Pepper (to taste)
1) Whisk together the olive oil, lemon juice and season with salt and pepper.
2) Scatter the arugula in a salad bowl and top with the red onions and mushrooms, just before serving drizzle with the vinaigrette..