Roasted Mushroom and Arugula Salad with Truffle Vinaigrette

This Roasted Mushroom and Arugula Salad with Truffle Vinaigrette is a delicious and healthy meal that is easy to make and packed with flavor. It’s perfect for lunch or dinner and takes only 25 minutes to make.

Cooking Equipment:

Baking sheet Large bowl Measuring cups Measuring spoons

Preparation Time:

10

Cooking Time:

Total Time:

25

Cuisine:

Italian

Keywords:

Keywords:

Roasted Mushroom, Arugula, Truffle Vinaigrette, Salad, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 cups of mushrooms, sliced
2 cups of arugula
2 tablespoons of olive oil
1 tablespoon of truffle oil
1 tablespoon of balsamic vinegar
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F.
Place the mushrooms on a baking sheet and drizzle with olive oil.
Roast the mushrooms for 15 minutes, or until golden brown.
In a large bowl, combine the arugula, roasted mushrooms, truffle oil, balsamic vinegar, salt, and pepper.
Toss to combine.

Nutrition:

Calories: 300, Fat: 15g, Protein: 10g, Carbohydrates: 25g

This Roasted Mushroom and Arugula Salad with Truffle Vinaigrette is a delicious and healthy meal that is easy to make and packed with flavor. It’s perfect for lunch or dinner and takes only 25 minutes to make.

Rating:

2

Did You Know?

Carbonara, a pasta dish made with eggs, cheese, and bacon or pancetta, is a classic example of Roman cuisine.