Recipe - Italian Parsley And Arugula Salad

1 cup Loosely packed italian
parsley leaves, washed and
spun dry
1 cup Loosely packed arugula,
washed and spun dry
4 Firm white cultivated
mushrooms, cut or sliced up thin
1 ds Salt
1 tablespoon Extra virgin olive oil
1 One half teaspoon Fresh lemon juice
Freshly ground black pepper
One fourth cup Thinly cut or sliced up red onions,
soaked in ice water for 15
minutes and drained
Parmesan cheese, shaved with
a vegetable peeler into
thin curls

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add
the oil and toss well. Add the lemon juice and toss well. Season to taste
with the black pepper. Divide the salad among plates and to each portion
with some of the onions and Parm esan curls.

Yield: 4 servings

Recipe by: Cooking Live Show #8886 Posted to MCRecipe Digest V1 #627 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997