Easy arugula and mushroom salad. Have it as a side, or as your main meal. The mushrooms are hearty, the arugula is peppery, and a sweetness from the onion comes through. Truly a perfect combination.

And…it’s healthy. Let’s eat.

Here is the recipe:

Prep Time: 5 minutes

Cook Time: 10

Servings: 4

Ingredients:

• A bunch of arugula, washed and dried (I used about 4 cups, but you can add more or less depending on your taste)
• 1 pack of sliced white button mushrooms, rinsed, wiped of dirt, and dried
• ½ yellow onion, sliced
• 1 tsp of Kosher salt, plus more to taste
• 1 tsp of ground black pepper, plus more to taste
• 1 tsp of garlic powder
• A drizzle of olive oil, plus more to taste
• 1 Tbsp of white vinegar
• Parmesan cheese, crumbled, to taste

Directions:

1. In a cast iron skillet over medium heat, drizzle the olive oil.
2. Add the onion, mushrooms, Kosher salt, ground black pepper, and garlic powder. Stirring gently, cook for 6-8 minutes or until the onions caramelize and the mushrooms turn golden brown.
3. Remove the cast iron skillet from the heat. Allow the mushrooms and onions to cool, otherwise they will wilt the arugula.
4. Place a bed of arugula on your favorite plate or tray. Drizzle the vinegar over it and give it a light toss.
5. Arrange the mushroom and onions over the arugula.
6. Spread the crumbled parmesan cheese, and add olive oil to taste. Enjoy!