Home » Dressing » Arugula and Roasted Mushroom Salad with Herb Vinaigrette

Arugula and Roasted Mushroom Salad with Herb Vinaigrette

Arugula with Moral Mushrooms

Arugula and Roasted Mushroom Salad

Serves 4

6 cups arugula

1/2 small red onion, cut in half moons slices

1/4 cup toasted or candied almonds

1/4 dried cranberries

16 morel mushrooms

herb vinaigrette- see recipe below

Roast mushrooms at 450 degrees for 5-10 minutes, plate remaining ingredients while mushrooms are cooking. Top with roasted mushrooms and finish off with homemade herb vinaigrette.

Herb Vinaigrette

Serves 4

5 basil leaves, fresh, finely chopped

2 tbsp dill weed, fresh, finely chopped

1 tbsp rosemary, fresh, finely chopped

1 tsp onion powder

1 clove garlic, pressed

1/2 cup white balsamic vinegar or white wine vinegar

1/4 cup extra virgin olive oil

1/2 tsp hot sauce

salt & black pepper, to taste

Add all ingredients to a shaker and shake vigorously until mixed thoroughly. Store vinaigrette in refrigerator for up to one week; remember dried herbs can always be substituted for fresh.

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2 thoughts on “Arugula and Roasted Mushroom Salad with Herb Vinaigrette

  1. Pingback: Roasted Fig and Arugula Salad - The Local Dish

  2. Pingback: Persimmon And Indian Cucumber Arugula Salad - Chic Organic Mama

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