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🥗 Fresh Arugula Salad with Mushrooms and Walnut Dressing

119 kcal · 30 min · 4 servings

Ingredients

• 1 small red onion
• 150 g small mushrooms
• 4 dried tomatoes (in oil)
• 1 handful sorrel leaves
• 1 handful baby spinach
• 1 handful red Lollo Rosso
• 100 g arugula
• 2 tbsp walnut oil
• 4 tbsp sherry vinegar
• 1 tbsp lemon juice
• 0.5 tsp medium-hot mustard
• 1 tsp maple syrup
• salt
• pepper (from the mill)
• 30 g parmesan

Instructions

1. 1. Peel the onion and cut it into thin strips.
2. 2. Clean the mushrooms and slice them thinly.
3. 3. Take the tomatoes out of the water, let them drain, and cut them into strips as well.
4. 4. Thoroughly wash the lamb's lettuce, spinach, Lollo Rosso, and arugula.
5. 5. Shake the leafy greens dry or use a salad spinner.
6. 6. Put the walnut oil, two tablespoons of the tomato oil, the vinegar, lemon juice, mustard, and syrup into a screw-top jar.
7. 7. Season with salt and pepper, close the jar, and shake it vigorously until well combined.
8. 8. Place the salad leaves together with the mushrooms, tomatoes, and onions in a large bowl.
9. 9. Toss everything well with the dressing.
10. 10. Grate the cheese over the salad.

Nutrition per serving

• kcal: 119
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 5 g