Arugula and Mushroom Salad


1 Tblsp. Olive Oil

1 Cup Mushrroms, Sliced

1 Tblsp. Fresh Lemon Juice

1 Tblsp. White Wine Vinegar

1 Cup Cooked, Diced Chicken

6 Cups Fresh Arugula

1 Tblsp. Parmesan Cheese (optional)


Put oil in a  pan and heat. Add mushrooms and cook until just soft. Add lemon juice and vinegar, stir and remove from heat. Put chicken and arugula in a bowl and pour mushrooms and dressing over it. Stir. Put on plates and top with cheese. 

Serves: 2


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