Looking for an elegant, yet filling, salad recipe? You've found it! This satisfying salad features cooked cremini mushrooms tossed with crisp and spicy arugula, toasted chopped nuts and sliced fresh pears. You're sure to love this unbeatable combination of flavours.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 lb. (225 g) cremini mushrooms, sliced
6 cups loosely packed baby arugula
1 pear, cut lengthwise into quarters, then crosswise into thin slices
1/4 cup toasted chopped walnuts
1/4 cup Kraft Oil and Vinegar Dressing
1/2 cup Kraft 100% Parmesan Shaved Cheese
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How do I make it ?
Heat oil in medium skillet on medium heat. Add garlic; cook and stir 1 min. Add mushrooms; cook 5 min. or until tender, stirring frequently. Remove from heat.
Toss arugula with mushrooms, pears, nuts and dressing in large bowl.
Top with cheese.
Kraft Kitchen Tips!
Substitute torn mixed greens or baby spinach for the arugula.
Cut a yellow pepper into thin strips; add to the salad before topping with the cheese.
Prepare using Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 280 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 4 g
Protein 5 g
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.