Warm Mushroom & Arugula Salad
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Healthy Living
25 Min
Prep : 25 Min
Fall vegetables are cooked to intensify their flavours and then mixed with fresh radicchio and arugula. A topping of walnuts and dried cherries adds the perfect finishing touch.
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6 Servings
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
1 small head radicchio, chopped (about 1-1/2 cups)
2
4 cups loosely packed baby arugula, divided
3
1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
4
1/2 lb. (225 g) cremini mushrooms, sliced, divided
5
6 large portobello mushrooms, gills removed, mushroom caps sliced
6
1/4 tsp. garlic powder
7
1/3 cup walnut halves, toasted
8
1/4 cup dried cherries
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How do I make it ?
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Step 1
Toss radicchio with half the arugula in large bowl. Step 2
Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly. Step 3
Cover platter with remaining arugula; top with salad. Step 4
Sprinkle with nuts and cherries. Kraft Kitchen Tips!
How to Toast the Nuts
Toasting nuts adds crunch and intensifies their flavour. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts into single layer on bottom of shallow baking pan. Bake in 350°F oven 8 to 10 min. or until golden brown, stirring occasionally.
Substitute
If you don't love the peppery flavour of the arugula, you can use 1-1/2 cups tightly packed fresh spinach leaves instead.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 0.5 g
3 %
Cholesterol 0 mg
Sodium 180 mg
8 %
Carbohydrate 14 g
Fibre 2 g
Sugars 7 g
Protein 4 g
Vitamin A
8 %
Vitamin C
4 %
Calcium
4 %
Iron
6 %
Servings
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.
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