Jarjeer (Arugula) Salad

A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.

• Ready In: 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 (5 ounce) box baby arugula
• 2  sweet white onions, thinly sliced
• 1  cup  chopped mushroom
• 1  tomatoes, diced (optional, I don't add this)
• 1  teaspoon  unrefined extra virgin olive oil
• 1⁄2 lemon, juiced
• 2  teaspoons  sumac (May be found in Middle Eastern stores, the Sudanese version would not use this but maybe extra lemon)
•  sea salt

Directions

1. Wash and dry arugula.
2. Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
3. Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.