Here's the Dish

healthy ANDI licious

Winter-Worthy Salad February 4, 2011

Arugla Salad with Hot Mushrooms, Cashews, Parmesan & Honey Balsamic Dressing

I love a great salad and am always looking for ways to fit more greens into my diet but in the winter I really like making something warm to eat.

Having just bought a bag or arugula and wanting to use it while it’s fresh I started to get out some salad ingredients when suddenly a recipe idea for adding hot toppings to my greens popped into my head. I gave it a try today and LOVED it!

Here’s the Dish:

Arugula Salad with Hot Mushrooms, Cashews, and Honey Balsamic Dressing

Rinse arugula and cut and rinse red bell pepper slices and set aside.

Rinse and slice 4-5 baby bella mushrooms and chop and crush 3 cloves of fresh garlic. Heat stir-fry pan with 1 to 2 tablespoons of olive oil and add mushrooms and garlic. Add 2 tablespoons chopped raw cashews (unsalted). Stir frequently on medium-high heat for 3-4 minutes then add 1/2 teaspoon honey, 2 teaspoons balsamic vinegar, and two tablespoons natural Parmesan cheese. Continue heating for about 1 minute then transfer the mixture onto your plate of arugula and mix. Top with fresh bell pepper slices.

I  will definitely be making this one again! It was the perfect salad for a snowy day.

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