How to Make an Arugula Salad with Mustard Vinaigrette

This arugula salad is made with mushrooms, red onion, hard boiled eggs and Parmesan cheese. We will dress it with a mustard vinaigrette which will complement the arugulas’ peppery undertones.

Arugula is also known as salad or garden rocket and it resembles baby spinach leaves. However, it is very different in flavor as it has peppery undertones. Arugula is a great anti-oxidant and a good source of folates, Vitamins A,C and K. Here is great salad to make with this very nutritious green leaf. I do not think this is something kids would enjoy as it has pretty strong flavors.

This is what you are going to need for this delicious and nutritious arugula salad:

Serves four

FOR THE DRESSING:
¼ cup of white vinegar
2 TBS of yellow mustard
¼ tsp. black pepper
¼ tsp. salt
¼ cup extra virgin olive oil

Place all the ingredients, except for the oil, into a bowl. Add the olive oil, very slowly, as you whisk continuously. Be patient!

FOR THE SALAD:
4 cups Arugula leaves
½ a cup of sliced red onion
1 cup of sliced white mushrooms
2 hard boiled eggs – chopped
¼ cup shredded Parmesan cheese

Place all of the ingredients in a large bowl. Add the vinaigrette and toss carefully – do not mash the eggs. Serve and enjoy!

CALORIES 202.12; FAT 17.85 grs (sat 3.59; mono 11.38; poly 1.93); PROTEIN 6.57 grs ; FIBER 0.92 grs; CARBS 3.59 grs; CHOLESTEROL 96.85 mg; IRON 0.98 mg; SODIUM 297.13 mg; CALCIUM 113.50 mg

Print the Arugula Salad Recipe Here

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