Salads
Arugula and Basil Salad with Mushrooms
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- arugula1.06 oz (30 g)
- leaf lettuce1.76 oz (50 g)
- fresh basil0.53 oz (15 g)
- fresh button mushrooms2.89 oz (82 g)
- Parmesan0.53 oz (15 g)
- prepared balsamic vinaigrette0.71 oz (20 g)
- fresh mozzarella1.76 oz (50 g)
- walnuts0.53 oz (15 g)
Directions
- Slice the mushrooms, sauté in oil until golden, and season with salt.
- Cut the cheese into large cubes.
- Toss the arugula, salad greens, and basil with the dressing and chopped nuts.
- Arrange on a plate and sprinkle with grated Parmesan.
- Place the cubed cheese alongside.
- Garnish with basil leaves and walnuts.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
434kcal
22.1 gProtein
35.3 gFat
6.8 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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