Mixed Mushroom Salad (Insalata Di Funghi Misti)

From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.

• Ready In: 10 mins
• Serves: 6
• Yields: 1 large platter

Ingredients

• 1⁄4 cup fresh lemon juice (about 2 lemons)
• 1  tablespoon fresh oregano, chopped
• 1  tablespoon fresh marjoram, chopped
• 1  teaspoon coarse sea salt
•  fresh ground pepper
• 6  cups  thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
• 1  lb arugula
• 8  ounces radicchio
• 3  ounces fat-free parmesan cheese, shaved

Directions

1. Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
2. Toss majority of the dressing with mushrooms in a large bowl, set aside.
3. Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.